The potato salad recipe, a new and delicious take on that American favorite.
If there\'s a recipe for all seasons, potato salad is it! Popular as a side dish for summer barbecues, tail gate parties and picnics, it\'s just as welcome in winter as a side for a burger dinner or with a Hoagie for lunch.
There are several key ingredients in this recipe that distinguish it from the usuals. Instead of white or Yukon Gold potatoes, this is made with new red potatoes. Rather than a dressing made of mayonnaise or salad dressing, this potato salad recipe uses a combination of mayonnaise (or salad dressing) and sour cream. Fresh dill replaces the usual parsley. While the resulting taste is much different than the typical potato salad, it\'s absolutely delicious and you can expect many compliments on this one!
Choose small red potatoes for the best flavor, and leave the skins on. The skin of red potatoes is quite thin, contains valuable vitamins and minerals and is a good source of fiber. So here we go!
Easy and Elegant New Red Potato Salad recipe
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10-12 small new red potatoes
4 hard boiled eggs, chopped
1 stalk celery, finely sliced
about 2-3 fresh dill fronds, chopped
mayonnaise or salad dressing and sour cream, in a 4:1 ratio, in an amount that suits your taste
It\'s as easy as it sounds and quite economical. Here\'s how to prepare this wonderful side dish:
1.Wash the potatoes and cut each into 4-6 pieces, depending on the size of the potatoes. You want bite sized chunks. Boil them for about 10 minutes, testing with a fork. You want them to be somewhat firm. Red potatoes, especially in small chunks, will become mushy if overcooked. Drain in a colander and set aside to cool.
2.While the potatoes cool, boil, peel and chop the eggs. Slice the celery. Wash the dill fronds gently and chop finely.
3.When the potatoes are cool, combine all of the above ingredients in a large bowl.
4.For this amount of potato salad, you might want about 2 cups total of mayonnaise (or salad dressing) and sour cream. In keeping with the 4:1 ratio, this translates to a half cup of sour cream and a cup and a half of mayo or salad dressing. Adjust the amount of dressing to your taste, using less for a drier salad, more for a creamier dressing.
5.Mix in your dressing. That\'s it!
Because of the dill, this potato salad recipe tastes best when made a day ahead of serving. This allows the flavor of the dill to really shine through. Enjoy thoroughly!
Donald Trosper
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