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Ingredients
- 2 ½ pounds baby butter or gold potatoes, halved
- 3 Tbsp. olive oil
- 1 tsp. garlic powder
- ¾ tsp. black pepper, divided
- 1 cup sour cream
- ½ cup mayonnaise
- 2 Tbsp. unsalted butter, melted
- 1 Tbsp. Dijon mustard
- 1 Tbsp. apple cider vinegar
- ½ tsp. kosher salt
- ½ cup chopped fresh chives, plus more for garnish
- ¼ cup chopped fresh parsley
- 1 cup grated Parmesan cheese, for garnish
Instructions
- Place potatoes in a large pot. Cover completely with cold water. Season generously with salt and bring to a boil.
- Cook potatoes until fork-tender, about 10-12 minutes. Remove pot from heat, drain potatoes and return to pot to steam off any excess moisture.
- Preheat a grill or grill pan over medium-high heat. Toss potatoes with olive oil, garlic powder and ½ teaspoon of pepper. Grill potatoes cut-side-down, until charred and crispy, about 3-4 minutes per side. Remove and let cool slightly.
- Combine sour cream, mayonnaise, butter, mustard, vinegar, salt and remaining pepper in a large serving bowl until smooth and creamy. Fold in chives and parsley.
- Add warm potatoes to dressing and toss gently to coat. Garnish with Parmesan and additional chives, and serve warm.
NUTRITION FACTS
PER SERVING
Calories: 610
Protein: 9g
Carbohydrate: 57g
Fiber: 7g
Total Fat: 38g
Saturated Fat: 9g
Cholesterol: 30mg
Calcium: 8%
Sodium: 610mg
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