POTATO SALAD
This is my favorite potato salad recipe, honed over many years of potato salad devotion. It is my maternal grandmother, Agnes Adams, whom I have to thank for my love of the cold spud. This is my interpretation of her original recipe. Cooking the potatoes in their already diced state helps to keep them intact, making for a less mushy salad. The pickled mustard seeds are an extra ingredient - you don't have to use them, but they do make this salad special. Here is a recipe for them: https://ourdailybrine.com/pickled-mustard-seeds-recipe/
Provided by xtine
Categories Potato
Time 40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Wash potatoes and cut into 3/4 inch dice.
- Place potatoes in a large saucepan and add water to cover by one inch. Bring to a boil over medium-high heat; add one tablespoon salt, reduce heat to medium and simmer, stirring once or twice, until potatoes are tender, about 8 minutes. Drain well.
- While still warm, sprinkle red wine vinegar evenly over drained potatoes, & mix well. Let stand for 20 minutes - the potatoes will soak up the vinegar.
- In a blender, combine mayonnaise, sour cream, yolks from hard-boiled eggs, mustard, garlic powder, onion powder, salt & pepper. Blend until smooth.
- In a large bowl, combine potatoes, celery, shallots, pickled mustard seeds, hard-boiled egg whites, dressing from blender, and dill. Mix well & taste to check seasonings.
- Chill well in fridge.
Nutrition Facts : Calories 151.4, Fat 6.6, SaturatedFat 2.4, Cholesterol 117.9, Sodium 204.3, Carbohydrate 17, Fiber 2.2, Sugar 2.4, Protein 6.7
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