Fingerling Potato Salad
A simple potato salad features tender fingerling potatoes, crisp cucumbers, and a creamy, well-seasoned sour cream and mayonnaise dressing.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start boiling salted water in a medium saucepan, then add fingerling potatoes and simmer for about 15 minutes until fork-tender.
-
Drain potatoes and allow them to cool.
-
Chop hard-boiled eggs and place them in a large serving bowl.
-
Add chopped red onion and celery to the bowl.
-
Peel, halve, deseed, and dice the cucumber, then add it to the bowl with the eggs and other vegetables.
-
Add the cooled potatoes to the vegetable mixture.
-
In a separate bowl, whisk together sour cream, 3/4 cup mayonnaise, 1/2 to 3/4 teaspoon salt, and pepper.
-
Pour the dressing over the potato mixture, toss to coat, and add more mayonnaise if desired.