Here's a Simple Potato Salad Recipe from Inspired Taste |
INGREDIENTS: 2 lbs White Potatoes (or small yellow, red) 1 T Apple Cider (wine, or rice wine vinegar) ½ c Sour Cream ¼ c Mayonnaise 1 T Yellow Mustard ½ Medium Red Onion (finely chopped, about 1/2 cup) 3 Celery Stalks (finely chopped, about 1/2 cup) 1 Medium Dill Pickle (finely chopped, about 1/3 cup) 2 Hard-Boiled Eggs (peeled and chopped, optional) ¼ cup Fresh Herbs (chopped, like parsley, dill, chives,
tarragon, or cilantro) add Salt And Fresh Ground Black Pepper | |
DIRECTIONS:
Add the potatoes to a large
pot and cover with 1 1/2 inches of water. Season with salt — use 1t
for every quart of water. Bring the water to a boil, then reduce to a simmer (boiling the potatoes can cause them to
hit one another and break apart) Cook 15 to 20 minutes or
until easily pierced with a fork.
Meanwhile, set up an ice bath. Add cold water to a medium bowl filled with ice.
Drain the potatoes and then
place them into the ice bath. When cool, peel the
potatoes by gently pinching the skin and pulling it away. Chop the peeled potatoes into bite-size chunks, then add to a
large bowl. Scatter the vinegar over
potatoes and lightly season with salt.
While the potatoes cook,
add the onions to a small bowl and cover with cold water. Wait for
10 minutes, then rinse. This step helps to tone down the raw flavor of
the onions.
Stir
the sour cream, mayonnaise, and mustard in a bowl. Add the sour cream mixture, de-flamed onions,
celery, pickles, eggs, and herbs to the
potatoes. Gently stir to combine, being careful not to mash the potatoes too
much. Season with salt and pepper to taste. | |
You likely have all of the
ingredients in your house right now but If you need anything all of
these ingredients can be found in our MrGrocery.com Marketplace. All from Local Farms and Independent |
1 Comment(s)
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