Fingerling Potato Salad
Created by TxGriffLover on October 25, 2011
- Servings: 5
- Prep Time: 20m
- Cook Time: 15m
- Recipe #1324
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
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Step 1: Place potatoes in lg pot of cold, salted water.
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Step 2: Bring to a boil over high heat, then decrease the heat to medium-low.
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Step 3: Drain well in a colander.
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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.
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Step 5: To make dressing, combine mayo, sour cream, and mustard in a large bowl.
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Step 6: Season with salt & pepper.
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Step 7: To assemble, add the cooled potatoes, onion, celery, and parsley to the dressing and stir to combine and coat.
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Step 8: Taste and adjust for seasoning with salt & pepper.
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Step 9: Serve at room temperature or chilled.