Simply Delicious Potato Salad |
|
 |
Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 6 |
|
My simple potato salad is made special with fresh herbs and a savory dressing. Ingredients:
3 lbs small white potatoes or 3 lbs small red potatoes |
2 hard-boiled eggs, chopped |
1/2 cup celery, chopped |
1/2 cup red onion, chopped |
1/3 cup small black olives or 1/4 cup sliced black olives |
1/3 cup dill pickles, cut to 1/4-inch dice or 1/4 cup sweet pickle |
1/4 cup fresh dill, finely snipped |
2 tablespoons fresh flat-leaf parsley, minced |
1 cup real mayonnaise (best foods or hellman's) |
1/4 cup sour cream |
2 tablespoons deli stone ground mustard |
2 tablespoons prepared yellow mustard |
2 teaspoons celery salt, divided |
1 teaspoon granulated sugar |
3/4 teaspoon fresh ground black pepper, divided |
1/4 teaspoon sweet paprika |
Directions:
1. FILL a small to medium pot with lid with enough cold water to cover 2 eggs with 2 inches of water; ADD the eggs first to the cold water in pot (reserve the potatoes for a later boil); BRING water with eggs to a boil over high heat; BOIL eggs for one minute; COVER pot; TURN stovetop heat off; ALLOW eggs to rest in pot for 10 minutes; REMOVE eggs with a slotted spoon; LET cool before peeling; CHOP eggs to 1/4 dice.
2. POUR enough water into a large pot to boil 3 lbs potatoes in; SALT the water until as salty as the sea .
3. ADD the potatoes and bring to a full boil; REDUCE heat to medium and until tender when pierced with a knife, about 15 minutes; DRAIN the potatoes in a colander placed in sink; ALLOW potatoes to cool for 20 minutes before handling.
4. MEANWHILE, prep the remaining SALAD ingredients to specifications then whisk the DRESSING ingredients together in a small to medium bowl, adding just 1 teaspoon of the celery salt, and only 1/2 teaspoon of the fresh ground black pepper.
5. DICE the cooled potatoes into 1 inch cubes; TRANSFER potatoes into a large bowl; SPRINKLE potatoes 1 teaspoon celery salt and 1/4 teaspoon fresh ground black pepper; TOSS well, then add the remaining DRESSING, folding together to combine.
6. ADD the chopped hard-boiled eggs, diced celery, red onions, olives, pickles, dill and parsley.
7. FOLD salad well until thoroughly combined.
8. COVER and refrigerate salad at least 4 hours before serving, to let flavors meld.
9. GARNISH as desired (NOTE: To lightly dust with paprika to garnish, add a small amount of paprika to a fine-mesh sieve, then tap to dispense an even dusting.).
10. SERVE and enjoy!
|
|