Ingredients
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2 1/2 lbs small red potatoes
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1 tablespoon kosher salt
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1 tablespoon lemon juice
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1/2 cup sour cream or 1/2 cup creme fraiche
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1/2 cup mayonnaise
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1/4 cup fresh basil, cut into thin strips
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1/4 cup minced fresh italian flat leaf parsley
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1 clove garlic, finely minced
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2 tablespoons vinegar (I use white wine vinegar)
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1 teaspoon Worcestershire sauce
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1/2 teaspoon Dijon mustard
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1/4 teaspoon fresh ground black pepper
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1/2 teaspoon salt
Instructions
- Cover potatoes with lightly salted water and add lemon juice.
- Bring to a boil, reduce heat to medium, and cook potatoes until tender when pierced with the point of a knife, about 12 minutes.
- Drain and cool.
- Meanwhile, whisk together the rest of the ingredients.
- Cut the potatoes into serving size pieces (no need to peel) and mix with the dressing.
- Chill until serving time.