This potato salad is mayo-free and the dollop of sour cream (optional) is reminiscent of a loaded baked potato. It’s made with a parsley heavy vinaigrette and is super easy and picnic friendly. Perfect for the Fourth!
To make, peel about 3 russet potatoes and cut into 3/4″ cubes. Rinse under cool water. Then place in a saucepan filled with water about 1″ above potato level and a generous dose of salt. Heat over high heat until the water comes to a boil and reduce it to a simmer. Let it continue to cook until the potatoes are just fork tender. Do not overcook because the potatoes will continue to cook from residual heat once removed from the water. Drain the potatoes and place on a baking sheet lined with parchment (if you have any) to cool.
In a small bowl, combine the juice of half a lemon with about 1/4 t. chopped shallot and 1/2 t. grainy mustard. Add about 1 T. minced parsley and slowly whisk in about 2 T. olive oil, and sprinkle in salt and pepper.
Toss cooled potatoes with dressing and taste. Season with additional salt if necessary, top with another 1 T. minced parsley, and add 1/8 C. of sour cream in dollops.