Dressings & Sauces
||Potato Salad (Creamy)
||Based on above recipe
2 1/2 Pound(s) (2-3 lbs) Red Potatoes
1 Tablespoon(s) Vinegar (Wine or Apple)
1/2 Cup(s) Sour Cream
1/4 Cup(s) Mayonnaise
1 Tablespoon(s) Mustard
1/2 Each(s) Sweet Onion (or Red or Yellow)
3 Each(s) Celery stalks
2 Each(s) Hard boiled eggs
1 Tablespoon(s) Dried Parsley (or more if fresh)
1 Tablespoon(s) Tarragon (or more if fresh)
1 Teaspoon(s) Black Pepper
1) Add the potatoes to a large pot and cover with 1 1/2 inches of water. Season with salt — use one teaspoon for every quart of water.
2) Bring the water to a boil, then reduce to a simmer (boiling the potatoes can cause them to hit one another and break apart)—Cook 15 to 30 minutes (depending on size of potatoes) or until easily pierced with a fork. When there is a large variation of size, I remove smaller potatoes before the larger ones are done.
3) Meanwhile, set up an ice bath. Add cold water to a medium bowl filled with ice. Drain the potatoes and then place them into the ice bath. When cool, peel the potatoes by gently pinching the skin and pulling it away. I removed some peels and left others on with the thin skinned red potatoes. You don't need a lot of ice. Just cold water and let the potatoes cool 15 - 20 minutes. Use more ice if you are in a hurry.
4) Chop the peeled potatoes into bite-size chunks, then add to a large bowl. Scatter the vinegar over potatoes and lightly season with salt.
5) While the potatoes cook, add the onions to a small bowl and cover with cold water. Wait for 10 minutes, then rinse. This step helps to tone down the raw flavor of the onions.
MAKE POTATO SALAD
6) Stir the sour cream, mayonnaise, and mustard in a bowl.
7) Add the sour cream mixture, de-flamed onions, celery, eggs, and herbs to the potatoes. Gently stir to combine, being careful not to mash the potatoes too much.
8) Season with salt and pepper to taste. If you have the time, refrigerate at least 30 minutes before serving.
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