Ingredients:

  • 5 lbs Small Red Potatoes (new potatoes), scrubbed clean, skin-on
  • 1/4 cup Kosher Salt (for the cooking water)
  • 3 stalks Celery, finely diced
  • 1/2 cup Red Onion or Shallots, finely minced
  • 1 tbsp White Wine Vinegar
  • 2 tbsp Fresh Dill, chopped
  • 2 tbsp Fresh Chives, finely snipped
  • 1 cup High-Quality Mayonnaise (full-fat)
  • 1/2 cup Full-Fat Sour Cream or Plain Greek Yogurt
  • 2 tbsp Dijon Mustard
  • 1 tsp Granulated Sugar (optional)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 tsp Salt (plus more to taste)

Instructions:

  1. Prepare the Potatoes: Thoroughly scrub the red potatoes. If larger than 1.5 inches, halve or quarter them; otherwise, leave them whole to ensure even cooking.
  2. Start Cold and Salt Heavily: Place the potatoes in a large stock pot and cover with cold water. Add the 1/4 cup of Kosher Salt. Bring the water to a rolling boil, then cook for 15–25 minutes. Test by piercing the largest potato with a fork; it should be tender but still intact.
  3. Drain and Cool: Immediately drain the potatoes. Let them steam dry and cool for 5–10 minutes until they are still warm but easily handled.
  4. Blanch the Onion: In a small bowl, place the minced red onion. Toss with 1 tablespoon of White Wine Vinegar to soften its harsh bite. Set aside.
  5. Whisk the Dressing: In a large mixing bowl, combine the Mayonnaise, Sour Cream, Dijon Mustard, Sugar (if using), Black Pepper, and 1/2 tsp of Salt. Whisk until perfectly smooth.
  6. Combine Aromatics: Gently fold the diced celery, chopped fresh herbs (dill and chives), and the pre-treated red onion/vinegar mixture into the dressing.
  7. Dress While Warm: Add the still-warm potatoes to the mixing bowl. Gently fold the potatoes into the dressing until they are evenly coated. Dressing them warm helps the potato flesh absorb the flavor deeply.
  8. The Chill: Cover the bowl tightly and refrigerate for a minimum of 60 minutes, allowing the flavors to fully marry.
  9. Final Seasoning and Service: Before serving, remove the salad from the fridge and stir. If the salad seems too stiff, add 1–2 teaspoons of cold water or vinegar to loosen it. Taste and adjust seasoning as needed, then garnish with extra fresh chives.