Potato Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: POTATO SALAD
2 pounds small yellow, red, or white potatoes
1/2 cup Italian dressing or 1/4 cup rice wine vinegar
1/2 cup sour cream
1/4 cup mayonnaise, try homemade mayonnaise
1 tablespoon yellow mustard, substitute Dijon or whole grain mustard
1/2 medium red onion, finely chopped, about 1/2 cup
3 celery stalks, finely chopped, about 1/2 cup
2 hard-boiled eggs, peeled and chopped, optional
1/4 cup chopped fresh herbs like parsley, dill, chives, tarragon, or cilantro
Salt and fresh ground black pepper
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Directions: |
Directions:Cook the potatoes in a large pot and cover with 1 ½ inches of salted water. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are easily pierced with a fork.
After peeling, chop the potatoes into bite-sized chunks and place them in a large bowl. Drizzle the Italian dressing over the potatoes and lightly season with salt.
In a separate large bowl, whisk together the sour cream, mayonnaise, and mustard until well combined.
Add the prepared dressing, onions, celery, chopped eggs, and fresh herbs to the seasoned potatoes. Gently stir everything together, being careful not to mash the potatoes.
Season the potato salad with salt and pepper to taste and refrigerate it for at least 30 minutes. |
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Personal
Notes: |
Personal
Notes: I've discovered that potato salad without Italian dressing or at least a good amount of vinegar, is tasteless.
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