Potato Salad

Note: An alternative is Kartoffelsalat (German Potato Salad)

 

 

Servings: 10 – 12

 

 

Ingredients:

 

2 pounds small, new potatoes, skin on or off

 

2 cups thinly sliced celery

 

½ cup minced sweet onion

 

 

Dressing:

 

1/3 cup sour cream

 

1 cup mayonnaise

 

1½ – 2 tablespoons yellow mustard

 

¾ teaspoon Kosher or pickling salt

 

½ teaspoon freshly ground white pepper

 

 

Additions:

 

2 teaspoons sweet pickle relish

 

1 cup diced green or red bell pepper

 

2 Tablespoon minced jalapeno pepper

 

½ teaspoon red pepper flakes

 

2 chopped hardboiled eggs

 

 

Garnishes:

 

Snipped parsley

 

Snipped chives

 

Sweet paprika

 

 

Process:

 

Add cold water and ice to a large bowl.

 

Clean potatoes.

 

Place potatoes in a large saucepan

 

Add enough cold water to cover potatoes with 1” of water.

 

Bring the water to a boil.

 

Boil potatoes until they are fork tender, test after 8 -18 minutes. The actual time will depend on the size of the potatoes.

 

Drain the potatoes.

 

Place the bowl of ice water in the sink and gently add potatoes.

 

When cold, cube potatoes, leaving the skin on. Place in a mixing bowl.

 

Add celery, onion and any desired additions to the potatoes.

 

Combine the sour cream, mayonnaise, 1½ Tablespoon yellow mustard, salt, and pepper and stir until and uniformly colored. Taste.  If desired, add more mustard, by teaspoons, up to 1/2 tablespoon.

 

Pour dressing over potato mixture.

 

Gently stir to combine.

 

Place in the icebox overnight.

 

Place in a serving bowl and garnish as desired.

 

Serve.