Classic Potato Salad
No cookout is complete without a potato salad. This version is pretty classic and can serve a crowd without too much time in the kitchen.
- Ingredients:
- 4 lbs waxy potatoes (red or new potatoes), peeled and left whole
- 1 cup celery, chopped
- 1 cup sweet onion, chopped
- 3/4 cup mayonnaise
- 1 cup sour cream
- 1/4 cup milk
- 2 tablespoons white wine vinegar
- 2 tablespoons yellow mustard
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon white pepper
- 1/4 cup fresh parsley, chopped
Preparation:
Scrub the potatoes and place them in a large saucepan. Cover with cold water, add 1 teaspoon salt and bring to a boil over high heat. Cook for 12 to 15 minutes, or until the potatoes are tender when pierced with a sharp knife. Drain and set aside.
Whisk together the mayonnaise, sour cream, milk, vinegar, yellow mustard, salt, onion powder, white pepper and parsley in a small bowl.
Once the potatoes are cool enough to handle, cut them into 1-inch chunks and place them in a large mixing bowl. Add the celery, onion and mayonnaise mixture and combine thoroughly. Set aside for 15 minutes to allow the flavors to blend, then season to taste with salt and pepper. Cover and refrigerate until well chilled, 4 hours.
Makes 8 to 10 servings
Tip: Your potato salad will be more flavorful if you season and dress the potatoes while they're still warm.
