Sour Cream Herbed Potato Salad

Serves: 7

Ingredients:

8 medium Yukon Gold potatoes, cut into 1-inch cubes
1 cup Humboldt organic sour cream
¼ cup chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
½ teaspoon kosher salt
½ teaspoon ground black pepper

Directions:

Fill a large pot halfway with cold water. Add the potatoes to the pot with a pinch of salt and bring the water to a boil. Once boiling, reduce the heat to medium and let the potatoes simmer for about 10 to 15 minutes or until the potatoes are fork-tender.

While the potatoes are cooking, you can prepare the dressing. In a medium mixing bowl combine the sour cream, chives, parsley, dill, Dijon mustard, apple cider vinegar, kosher salt and pepper. Stir until everything is well combined.

Once the potatoes are cooked, drain them in a colander and let them cool slightly.

Transfer the potatoes to a large bowl and pour the dressing over the potatoes. Toss gently until the potatoes are coated.

Taste and adjust the seasoning adding more kosher salt and pepper as needed.

Cover the bowl with plastic wrap and and refrigerate the potato salad for at least 1 hour to all the flavors to meld together. When ready to serve, toss the potatoes one more time and add additional herbs if desired.