Potato Salad

Name: Potato Salad
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 6 serving(s)
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

Submitted by bilelsegura

"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."

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Ready In:: 12mins
Ingredients:: 13
Serves:: 6

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)
For the Dressing
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

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.
In a bowl, combine the potatoes, celery and red onion and toss briefly to mix. Set aside.
FOR THE DRESSING:
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.
Pour the dressing over the potato mixture. Using a large spoon, mix well, being careful not to break up the potatoes too much.
TO SERVE:
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.
for more information this my bloog http://chefjihene-cook.blogspot.com/.

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Reviews

Delicious I made this salad twice it is fabulous! i also crumble boiled eggs and add when I toss the salad after it has cooled off. thanks for sharing this recipe

Adriana Q.
Although I did follow the ingredient list, I changed things a little in the preparation! Using the smallest red potatoes I could find, & steamed them, then sliced them in half, before following the recipe the rest of the way! Your recipe makes for a great tasting potato salad, & even though we were only 2, it kept well through to the finish! Thanks for posting the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]

Sydney Mike