This is a great summer potato salad. It has no mayo to spoil. If you can’t find fingerling potatoes, use the baby Yukon Gold or the baby red potatoes.
The sour cream & vinegar give it a nice tang.
Don’t peel the potatoes, you lose the nutrients, there is really no need.
This is easy to make, for a crowd, just double it.
Potato salad can be stored in the refrigerator for up to 5 days.
Allow to come to room temperature before serving.
1 1/2 pounds fingerling potatoes
1 teaspoon Kosher salt
2 tablespoons white wine vinegar, divided
1 tablespoon whole grain mustard
2 tablespoons sour cream
2 teaspoons extra-virgin olive oil
2 medium shallots, finely sliced (about 1/4 cup)
2 tablespoons minced fresh dill
1/2 teaspoon Freshly ground black pepper
Place potatoes, 1 tablespoon salt, 1/2 tablespoon vinegar, and 3 cups tepid water in a medium saucepan
Bring to a boil over high heat, stirring occasionally until salt is dissolved.
Reduce to a bare simmer and cook until potatoes are completely tender about 17 minutes.
Drain potatoes. Immediately toss potato pieces with 1 tablespoon vinegar, spread in a single layer in a rimmed baking sheet, and allow to cool to warm room temperature, about 10 minutes.
Meanwhile, combine mustard, sour cream, olive oil, red onions, scallions, dill, and remaining 1/2 tablespoon vinegar in a large bowl .
Add potatoes and toss thoroughly to combine.
Season to taste with more salt and pepper as necessary. Serve.