Fingerling Potato Salad
Recipe: #1324
October 25, 2011
Categories: Salads, Potato Salad, Side Dishes, Potatoes, Southern, July 4th, Sunday Dinner, Gluten-Free, Vegetarian, Vegetarian Dinner, more
"Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'All". Very tasty."
Ingredients
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.