CatO's Best Potato Salad

CatO's Best Potato Salad
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of CatO's Best Potato Salad calories by ingredient


Introduction

Small yellow, white, or red potatoes are best for potato salad. The potatoes maintain their natural moisture and sweetness this way. If you’re in a pinch, you can chop the potatoes, just remember they well take less time to cook. Adding fresh herbs are a nice touch – we like to use a combination of chopped parsley and dill. Parsley, dill, chives, tarragon and cilantro all work well. Add about 2 tablespoons of herbs at first then add more to taste. Dill and tarragon are strong, so you may not need the whole 1/4 cup. Small yellow, white, or red potatoes are best for potato salad. The potatoes maintain their natural moisture and sweetness this way. If you’re in a pinch, you can chop the potatoes, just remember they well take less time to cook. Adding fresh herbs are a nice touch – we like to use a combination of chopped parsley and dill. Parsley, dill, chives, tarragon and cilantro all work well. Add about 2 tablespoons of herbs at first then add more to taste. Dill and tarragon are strong, so you may not need the whole 1/4 cup.
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)

Tips

Make-Ahead Tip: Make potato salad up to 3 days in advance.


Directions

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