CatO's Best Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
0.50 cup Sour Cream, reduced fat 1 tsp Pepper, black 0.25 cup sprigs Dill weed, fresh 3 stalk, medium (7-1/2" - 8" long) Celery, raw 1 medium (3-3/4" long) Dill Pickles 4 tbsp Mayonnaise, Hellman's Light 32 oz Potatoes-Baby Red or Yukon Gold 1 tbsp whole grain mustard 1 tbsp Distilled White Vinegar 0.50 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) 1 tsp Salt (2 hard boiled eggs - optional and not included in nutritional info)
YOU WILL NEED
2 pounds small yellow, red, or white potatoes
1 tablespoon vinegar - any kind
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon mustard 1/2 medium red onion, finely chopped (about 1/2 cup)
3 celery stalks, finely chopped (about 1/2 cup)
1 medium dill pickle, finely chopped (about 1/3 cup)..... I used pickle relish
1/4 cup chopped fresh herbs (parsley, dill, chives, tarragon, or cilantro)..... I used dried dill and tarragon and it was good
Salt and freshly ground black pepper
DIRECTIONS
• COOK POTATOES
Add potatoes to large pot and cover with 1 1/2 inches of water. Season with salt — use 1 teaspoon for every quart of water. Bring the water to a boil then reduce to a low simmer. Cook 15 to 20 minutes or until potatoes can easily be pierced with a fork.
Meanwhile, set up an ice bath. Add cold water to a medium bowl filled with ice. Drain the potatoes and add to the ice bath. Once cool, peel potatoes by gently pinching the skin and pulling it away.
Chop peeled potatoes into bite-size chunks then add to a large bowl. Scatter the vinegar over potatoes and lightly season with salt.
• "DE-FLAME" ONIONS
While the potatoes cook, add onions to a small bowl and cover with warm water. Wait 10 minutes then rinse. (This tones down the raw flavor of the onions).
• MAKE POTATO SALAD
Combine sour cream, mayonnaise, mustard, de-flamed onion, celery, pickles, eggs, and herbs in a bowl. Add sour cream mixture to the potatoes. Gently stir to combine. (Try not to mash the potatoes). Season with salt and pepper to taste.
Refrigerate at least 1 hour before serving.
Serving Size: 6
2 pounds small yellow, red, or white potatoes
1 tablespoon vinegar - any kind
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon mustard 1/2 medium red onion, finely chopped (about 1/2 cup)
3 celery stalks, finely chopped (about 1/2 cup)
1 medium dill pickle, finely chopped (about 1/3 cup)..... I used pickle relish
1/4 cup chopped fresh herbs (parsley, dill, chives, tarragon, or cilantro)..... I used dried dill and tarragon and it was good
Salt and freshly ground black pepper
DIRECTIONS
• COOK POTATOES
Add potatoes to large pot and cover with 1 1/2 inches of water. Season with salt — use 1 teaspoon for every quart of water. Bring the water to a boil then reduce to a low simmer. Cook 15 to 20 minutes or until potatoes can easily be pierced with a fork.
Meanwhile, set up an ice bath. Add cold water to a medium bowl filled with ice. Drain the potatoes and add to the ice bath. Once cool, peel potatoes by gently pinching the skin and pulling it away.
Chop peeled potatoes into bite-size chunks then add to a large bowl. Scatter the vinegar over potatoes and lightly season with salt.
• "DE-FLAME" ONIONS
While the potatoes cook, add onions to a small bowl and cover with warm water. Wait 10 minutes then rinse. (This tones down the raw flavor of the onions).
• MAKE POTATO SALAD
Combine sour cream, mayonnaise, mustard, de-flamed onion, celery, pickles, eggs, and herbs in a bowl. Add sour cream mixture to the potatoes. Gently stir to combine. (Try not to mash the potatoes). Season with salt and pepper to taste.
Refrigerate at least 1 hour before serving.
Serving Size: 6
Nutritional Info Amount Per Serving
- Calories: 187.4
- Total Fat: 4.8 g
- Cholesterol: 10.5 mg
- Sodium: 659.9 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 2.7 g
- Protein: 4.8 g
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