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 You'll Love Making This
Helpful Tips For Cooking
- Boil potatoes with the skin on to prevent them from absorbing too much water.
- Chill the salad for at least an hour before serving to let the flavors meld.
Step 1
Put the potatoes in a large pot and covering them with salted water. Bring the water to a boil, then lower the heat to medium-low and let the potatoes simmer until they’re tender, which usually takes about 15 to 20 minutes. Once they’re done, drain the potatoes and let them cool for around 15 minutes. When they’re cool enough to handle, roughly chop them into bite-sized pieces.
Step 2
In a big bowl, mix together the salad dressing, sour cream, chopped onion, parsley, chives, sweet relish, dill relish, mustard, sugar, basil, and celery seed. Gently fold in the chopped potatoes, making sure everything is nicely coated. Cover the bowl and pop it in the fridge for at least 12 hours, or up to 24, so the flavors can really come together and get nice and creamy before serving.
