3 pounds small red potatoes, washed, unpeeled, and cut into 1‐inch pieces
3 tablespoons extra‐virgin olive oil
2 tablespoons cider vinegar
1‐2 tablespoon(s) fresh herbs (I have been using a combination of chives, thyme, and oregano)
2 tablespoons sour cream
2 tablespoons mayonnaise (regular or light)
2 teaspoons Dijon mustard
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon celery seed
Instructions
To prepare potatoes, boil a large pot of water and place a steamer basket just above the water line. Once the water is simmering, add the potatoes to basket. Reduce the heat to medium and cover the pot. Allow potatoes to steam for 18‐20 minutes or until cooked thoroughly. Remove the pot from the heat and allow to cool down a bit.
In a large bowl, whisk together remaining ingredients. Add the cooled potatoes and stir to combine. You can serve immediately or place in the fridge to be served at a later time.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/06/herbed-potato-salad/