Kristina's Potato Salad (Revised Moosewood Recipe) |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe comes from the 20th anniversary New Revised Edition of the Moosewood Cookbook, published in 1997. then apon closer inspection saw that the 2 recipes were quite different, so I AM sharing it after all :) I used 1/2 each of red and green pepper, sub'd red onion for the scallions, added a carrot & left out the cucumber & horsradish. The original recipe called for 1 cup of parsley & 1/4 cup of cider vinegar but I've halved these to suit our taste. Prep time is 45 mins, depending on how much stuff you choose to put in it. Ingredients:
6 medium potatoes, boiled in skins, cooled then cubed |
2 hardboiled egg, chopped |
1 medium bell pepper, diced (any colour) |
3 -4 scallions, finely minced (whites and greens) |
1 small cucumber, seeded and minced (peel if waxed) |
1/2 cup parsley, finely minced (packed) |
1/4 cup fresh dill, minced (packed, or 1 tblsp dried) |
1 teaspoon salt (or to taste) |
fresh black pepper, to taste |
1/8 cup cider vinegar |
1 teaspoon mustard powder |
1 teaspoon tarragon |
1 tablespoon prepared horseradish |
1/2 cup mayonnaise |
1/2 cup plain yogurt (or sour cream) |
1 medium carrot, diced (optional) |
1 stalk celery, minced (optional) |
radish, thinly sliced (optional) |
fresh peas, raw (or steamed) (optional) |
1 cup cashews, lightly toasted (optional) |
1/2 cup sunflower seeds, toasted (optional) |
2 tablespoons sesame seeds (optional) |
Directions:
1. In a small- med bowl mix together the mayonnaise, yogurt (or sour cream), parsley, dill, salt, pepper, mustard powder, tarragon and cider vinegar.
2. Combine well with other ingredients in a larger bowl, cover and chill.
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