Red Potato Salad With Celery Seed |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Diane Rossen Worthington Ingredients:
3 lbs medium red potatoes |
3/4 cup sour cream |
3/4 cup mayonnaise |
2 stalks celery, finely diced |
1 tablespoon celery seed |
2 tablespoons chopped fresh chives |
1 teaspoon dry mustard |
1/4 cup chopped fresh parsley |
salt |
fresh ground white pepper |
1 tablespoon chopped fresh parsley |
1 tablespoon finely chopped fresh chives |
Directions:
1. In a big pot, combine the potatoes and water to cover generously; bring to a boil; cook until tender but slightly resistant when pierced with a fork, about 30 minutes.
2. Drain and cool, but do not peel.
3. When cool, cut into 1 1/2 inch pieces and place in a bowl.
4. Make the dressing: in a small bowl, whisk the sour cream, mayo, celery, celery seeds, chives, mustard, parsley, and salt/pepper to taste together; mix well.
5. Pour dressing over the potatoes; toss gently until coated; taste for seasoning and adjust.
6. Cover and refrigerate 1-2 hours.
7. Transfer to a serving bowl and garnish with parsley and chives; serve cold.
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