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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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Especially in deli-style diners, potato salad is a staple accompaniment to sandwiches. It has been a regular feature on the American table since the 19th century. If you can find tiny new potatoes, by all means use them; otherwise, any red potato 2 inches (5 cm) or less in diameter will work fine. Ingredients:
1 teaspoon salt |
2 1/2 lbs small red potatoes, unpeeled |
3 celery ribs, cut into slices 1/4 inch thick |
1/4 cup finely diced red onion (spanish) |
1/2 cup sour cream |
1/2 cup mayonnaise |
1 tablespoon mustard seeds |
1 green onion, including the tender green tops, finely chopped |
1/4 cup finely chopped fresh parsley |
1 teaspoon dry mustard |
1/4 teaspoon salt |
1/8 teaspoon fresh ground pepper |
1 tablespoon finely chopped fresh parsley |
Directions:
1. Bring a large saucepan three-fourths full of water to a boil. Add the salt and then the potatoes. Boil until tender but slightly resistant when pierced with a fork, 15-25 minutes depending upon the size. Drain and, when cool enough to handle, cut the unpeeled potatoes into 1-inch (2.5-cm) pieces.
2. In a bowl, combine the potatoes, celery and red onion and toss briefly to mix. Set aside.
3. FOR THE DRESSING:.
4. In a small bowl and using a fork, stir together the sour cream, mayonnaise, mustard seeds, green onion, parsley, dry mustard, salt and pepper, mixing well.
5. Pour the dressing over the potato mixture. Using a large spoon, mix well, being careful not to break up the potatoes too much.
6. TO SERVE:.
7. Transfer the salad to a large serving platter or bowl, if desired. For the best flavor, cover and chill for up to 2 hours before serving. Sprinkle the parsley over the top and serve.
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