Ingredients
- 1 pound fingerling potatoes
- ¾ cup salad dressing (such as Miracle Whip®)
- ½ cup sour cream
- ¼ cup chopped onion, or to taste
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh chives
- 2 tablespoons sweet pickle relish
- 2 tablespoons dill pickle relish
- 1 ½ tablespoons prepared yellow mustard
- 1 tablespoon white sugar
- 1 tablespoon chopped fresh Thai basil
- 1 teaspoon celery seed
Why This Recipe Is So Flavorful
Chef Tips
- Let the potatoes cool completely before mixing in the dressing to prevent it from getting runny.
- Add a little celery or onion for extra crunch and flavor.
Step 1
Put the potatoes in a big pot and covering them with salted water. Bring it to a boil, then lower the heat to a gentle simmer and cook until the potatoes are tender when poked with a fork, about 15 to 20 minutes. Drain the water and let the potatoes cool for around 15 minutes. Once cooled, chop them into chunky pieces.
Step 2
In a large bowl, mix together the salad dressing, sour cream, chopped onion, parsley, chives, sweet relish, dill relish, mustard, sugar, basil, and celery seed. Add the potatoes to the bowl and gently stir everything until the potatoes are well coated with the dressing.
Step 3
Cover the bowl and pop it in the fridge for at least 12 hours, or up to 24, to let all those flavors meld together. When you’re ready, give it a quick stir and serve chilled.
