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Creamy Potato Salad

Picnic TimePicnic Time

Potato Salad is a must for any picnic at the beach or on the boat! I have to admit I am fussy about my potato salad and this recipe is my all time favorite! I found it in a wonderful cookbook, Feasts Afloat by Jennifer Trainer Thompson and Elizabeth Wheeler.

SERVES: 4 to 6
PREPARATION: 15 minutes
COOKING: 30 minutes

  • 6 large boiling potatoes (about 1 1/2 pounds), scrubbed
  • 1/4 cup white wine vinegar, rice wine vinegar, or cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 to 3 tablespoons finely chopped onion (I use red onion)
  • 1 to 2 teaspoons dried dill
  • Salt
  • Freshly ground pepper
  • 1/2 cup sour cream
  • 1/2 cup Mayonnaise
    1. Put the potatoes in a saucepan with cold water to cover. Bring the water to a boil over high heat. Lower the heat and simmer the potatoes until barely tender, about 20 minutes. When cooked, they will begin to float to the surface.
    2. While the potatoes cook, combine the vinegar, mustard, onion and dill in a mixing bowl.
    3. When potatoes are done, plunge them into cold water for a minute to make handling easier. Do not leave them in the water or they will get soggy. Drain the potatoes, peel them and cut them into 1-inch chunks. Toss potatoes with the vinegar mixture while still warm and season to taste with salt and pepper.
    4. Make a well in the potato mixture and add the sour cream and mayonnaise, stirring top combine. Incorporate the potatoes into the mayonnaise mixture, folding gently. Keep salad cold until serving.
    5. Just before serving, stir the salad gently and adjust the seasoning. Add milk or water to thin the dressing if the salad seems dry.

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