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Ingredients
Salad:
3 pounds baby Yukon gold potatoes, quartered
2 tablespoons EACH: finely minced celery AND finely minced sweet onions
¼ cup chopped chives
2 tablespoons finely chopped parsley
Dressing:
½ cup mayonnaise
¼ cup sour cream
2 tablespoons EACH: lemon juice, ranch seasoning, AND fresh dill, minced
2 teaspoons EACH: yellow mustard AND sugar
½ teaspoon garlic powder
Instructions
BOIL: Add the potatoes in a large pot with cold water (covering the potatoes by at least 2 inches.) Add a generous sprinkle of salt and allow the potatoes to come to a boil over high heat. When boiling, reduce heat and allow them to simmer until very tender when tested with a sharp knife; roughly 18-24 minutes. When in doubt, let them boil longer as they will firm up a bit once dressed and refrigerated! Drain the potatoes and allow them to cool to room temperature.
DRESSING: In a small bowl, whisk together the ingredients for the dressing until smooth. Taste and adjust with additional seasonings as desired.
TOSS: In a large bowl, combine the cooled potatoes, finely minced celery, onions, chopped chives, and parsley. Add the dressing and stir to combine. Taste and adjust with additional salt or ranch seasoning as needed. Allow the potato salad to cool in the refrigerator for at least 1 hour and up to 6 hours in advance.
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