Ingredients
- 3 1/2 pounds small potatoes (fingerling or red bliss potatoes, halved)
- 1/2 cup white wine vinegar
- 3/4 cup mayonnaise (homemade best-see related recipe)
- 3/4 cup sour cream
- 1 tablespoon Dijon mustard
- Coarse salt and freshly ground black pepper
- 1 yellow onion (preferably Vidalia, chopped)
- 1 celery stalk, finely chopped
- 1/2 cup chopped fresh flat-leaf parsley
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.