serves four 
When the herb garden is bursting with green and the potato plants are producing tender young potatoes under the dark soil, I opt out of heavy, mayonnaise-laden potato salads and turn to this light, herby option instead. The sour cream provides a tangy base that contrasts perfectly with the bright crunch of celery and scallions, and the fresh-picked herbs contribute a refreshing punch of flavor.
2 pounds small red potatoes, whole, or halved or quartered if bigger
3 stalks celery, chopped
⅓ cup sliced scallions
½ cup sour cream
2 tablespoons minced fresh dill
2 tablespoons minced fresh parsley
1 tablespoon Dijon mustard
1½ teaspoons lemon juice
½ teaspoon fine sea salt
½ teaspoon onion powder
¼ teaspoon garlic powder
In a stockpot over high heat, bring 2 quarts water to a boil. Cook the potatoes for 15 to 20 minutes, or until fork-tender. Drain and place them in a bowl with the celery and scallions.
In a small bowl, combine the sour cream, dill, parsley, mustard, lemon juice, salt, onion powder, and garlic powder. Pour the dressing over the warm potatoes. Toss to coat. Chill for at least 2 hours before serving to give the flavors time to mingle.