PICNIC POTATO SALAD
Serves 6-8
3 pounds medium red, tan-skinned or Yellow (Yukon Gold) potatoes
For the dressing:
3/4 cup sour cream
3/4 cup mayonnaise
2 celery stalks, finely diced
2 tablespoons chopped scallions
2 teaspoons celery seed
1/4 cup chopped parsley
2 hard-boiled eggs, coarsely chopped
1 teaspoon Coleman's dried mustard
Salt and freshly ground white pepper
Parsley sprigs, for garnish
1. In a large pot of boiling water, cook the potatoes for 30 minutes or until tender but slightly resistant when pierced with a fork. Drain and cool. Do not peel. When cool, cut into 1 1/2-inch pieces and place in a medium bowl.
2. In a small bowl, combine sour cream, mayonnaise, celery, green onions, celery seed, parsley, chopped egg, dried mustard, salt and pepper. Mix well.
3. Pour mixture over potatoes and mix gently until coated. Taste for seasoning. Refrigerate at least 1-2 hours or up to 8 hours ahead.
4. To serve, transfer to a serving bowl and garnish with parsley. Serve cold.
Advance preparation: Can be made a day ahead, covered and refrigerated. Taste for seasoning before serving.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host. You can contact her at www.seriouslysimple.com.)
http://www.arcamax.com/recipes/varietymenu/s-1373150#rAIwyYmh3j0DCMvF.99
Posted by: pgeistfeld@yahoo.com
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
No comments:
Post a Comment