Kartoffelsalat (Creamy Potato Salad)
This creamy and fresh dressing pairs perfectly with the hearty potatoes. A dish that is sure to please a crowd!
Ingredients
- 1.4 kg (3 lbs) potatoes (we used gold potatoes, but small potatoes would work very well!)
- 1 bunch fresh chives
- 3 tbsp chopped fresh dill
- 1/4 bunch fresh parsley, finely chopped (optional)
- 180 grams (3/4 cup) sour cream
- 1/2 tsp garlic powder
- Salt to taste
- Pepper to taste
Instructions
- Prep potatoes by washing and cutting into 1 - 1.5 inch cubes. If using small potatoes, you can leave them whole or cut them in half to keep the size consistent!
- Add potatoes to a large pot of cold water. Bring to a boil, then boil until the potatoes are just tender enough to poke with a fork easily - if you leave them for too long, they could fall apart!
- Drain potatoes and set them aside to cool.
- While the potatoes are cooling, prep herbs by chopping dill, parsley, and chives.
- When the potatoes have cooled, combine the potatoes, sour cream, herbs, garlic powder, salt, and pepper in a bowl. Add more sour cream if necessary and make sure to taste for seasoning!
- You can make this ahead of time and keep in the fridge to serve later in the day! Serve as a side dish to your favorite main dishes - enjoy!