- Special Pricing
Especially in deli-style diners, potato salad is a staple accompaniment to sandwiches. It has been a regular feature on the American table since the 19th century. If you can find tiny new potatoes, by all means use them; otherwise, any red potato 2 inches (5 cm) or less in diameter will work fine.
- 1 teaspoon salt
- 2 1/2 pounds small red potatoes, unpeeled
- 3 celery stalks, cut into slices 1/4 inch thick
- 1/4 cup finely diced red (Spanish) onion
- For the Dressing:
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon mustard seeds
- 1 green onion, including the tender green tops, finely chopped
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 tablespoon finely chopped fresh parsley
Bring a large saucepan 3/4 full of water to a boil. Add the salt and then the potatoes. Boil until tender but slightly resistant when pierced with a fork, 15-25 minutes, depending upon the size. Drain and, when cool enough to handle, cut the unpeeled potatoes into 1-inch pieces.
In a bowl, combine the potatoes, celery and red onion, and toss briefly to mix. Set aside.
FOR THE DRESSING:
In a small bowl and using a fork, stir together the sour cream, mayonnaise, mustard seeds, green onion, parsley, dry mustard, salt and pepper, mixing well.
Pour the dressing over the potato mixture. Using a large spoon, mix well, being careful not to break up the potatoes too much.
Transfer the salad to a large serving platter or bowl, if desired. For the best flavor, cover and chill for up to 2 hours before serving. Sprinkle the parsley over the top and serve.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
345 calories; 20g total fat; 19mg cholesterol; 632mg sodium; 39g carbohydrates; 4g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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