Fingerling Potato Salad

20m
Prep Time
15m
Cook Time
35m
Ready In


"Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'All". Very tasty."

Original is 5 servings

Nutritional

  • Serving Size: 1 (586.7 g)
  • Calories 497.5
  • Total Fat - 15.1 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 26.4 mg
  • Sodium - 526.6 mg
  • Total Carbohydrate - 80.8 g
  • Dietary Fiber - 11.1 g
  • Sugars - 8.6 g
  • Protein - 11.5 g
  • Calcium - 145 mg
  • Iron - 2.7 mg
  • Vitamin C - 40.9 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Place potatoes in lg pot of cold, salted water.

Step 2

Bring to a boil over high heat, then decrease the heat to medium-low.

Step 3

Drain well in a colander.

Step 4

While still warm, transfer the potatoes to a baking sheet and drizzle with the vinegar, and set aside to cool to room temperature.

Step 5

To make dressing, combine mayo, sour cream, and mustard in a large bowl.

Step 6

Season with salt & pepper.

Step 7

To assemble, add the cooled potatoes, onion, celery, and parsley to the dressing and stir to combine and coat.

Step 8

Taste and adjust for seasoning with salt & pepper.

Step 9

Serve at room temperature or chilled.

Tips


No special items needed.

1 Reviews

ClassyCook

This was good but Z think I will use yellow mustard and a pinch or two of sugar next time I make it and probably add some eggs. It was a little bland for us.

4.0

review by:
(3 Aug 2014)

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