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Potato Salad

Midsummer Picnic Potato Salad

Daytona Strong
Servings 6


  • 1 1/2 pounds bite-sized Yukon Gold potatoes
  • 3 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • 2 tablespoons whole grain/stone ground mustard
  • 1 tablespoon distilled white vinegar
  • 1/2 teaspoon salt or to taste
  • 8 radishes thinly sliced
  • 1/2 cup chopped cornichons
  • 1/2 cup chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • Chive blossoms for garnish (optional)


  • Place the potatoes in a medium saucepan with generously salted water. Place over heat and bring to a boil. Boil gently until tender, about 15 minutes. Drain and let come to room temperature while you make the dressing.
  • In a medium mixing bowl, whisk together the sour cream, mayonnaise, mustard, and vinegar. Give it a sample and add salt to taste. Add the potatoes and stir to coat. Add the radishes, cornichons, dill, and chives and stir gently one last time.
  • Transfer to a serving dish and garnish with chive blossoms, if using. Serve at room temperature.