 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
This is my favorite Potato Salad recipe, honed over many years of potato salad devotion. It is my maternal grandmother, Agnes Adams, whom I have to thank for my love of the cold spud, and she will be 96 this June - so as far as I'm concerned, Potato Salad is health food. This is my interpretation of her original recipe. Cooking the potatoes in their already diced state helps to keep them intact, making for a less mushy salad. As always, Duke's or Hellman's mayo is preferred. Ingredients:
2 lbs russet potatoes |
1 1/2 tablespoons red wine vinegar |
4 stalks celery, diced |
1 bunch green onion, sliced |
3/4 cup mayonnaise |
1/2 cup sour cream |
6 hard-boiled eggs, yolks set aside & whites diced |
2 teaspoons yellow mustard |
1/4 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 teaspoon dried dill |
Directions:
1. Wash potatoes and cut into 3/4 inch dice.
2. Place potatoes in a large saucepan and add water to cover by one inch. Bring to a boil over medium-high heat; add one tablespoon salt, reduce heat to medium and simmer, stirring once or twice, until potatoes are tender, about 8 minutes. Drain well.
3. While still warm, sprinkle red wine vinegar evenly over drained potatoes, & mix well. Let stand for 20 minutes - the potatoes will soak up the vinegar.
4. In a blender, combine mayonnaise, sour cream, yolks from hard-boiled eggs, mustard, garlic powder, onion powder, salt & pepper and half the green onions. Blend until smooth.
5. In a large bowl, combine potatoes, celery, remaining green onions, hard-boiled egg whites, dressing from blender, and dill. Mix well & taste to check seasonings.
6. Chill well in fridge.
|
|