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Substitute any herbs in this creamy salad. Delicious, Quick Side Dishes

Grace Parisi
April 2014

Gallery

© Lucy Schaeffer

Recipe Summary

active:
30 mins
total:
1 hr
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put the potatoes in a large saucepan, cover with water and bring to a boil. Simmer the potatoes over moderate heat until tender, about 30 minutes. Drain and let cool. Peel the potatoes and cut them into 1-inch cubes.

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  • In a large bowl, whisk the mayonnaise with the sour cream and mustard. Add the celery, parsley, chives and tarragon and season with salt and pepper. Fold in the potatoes, mashing lightly. Refrigerate until chilled before serving.

Make Ahead

The potato salad can be refrigerated overnight.

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