Classic creamy potato salad

Yield: 4 servings

Measure Ingredient
2 pounds Small new potatoes
2½ tablespoon White wine vinegar
3 Hard boiled eggs, peeled
½ cup Mayonnaise
½ cup Sour cream
2 tablespoons Dijon-style mustard
1 teaspoon Sugar
Hot pepper sauce, to taste
Salt and freshly ground
Black pepper
5 Scallions, chopped
3 tablespoons Chopped fresh parsley

Place the potatoes, whole with their jackets, in a large pot and add salted cold water to cover by 1 inch. Bring the water to a boil and cook the potatoes until just tender when poked with a knife. Drain the potatoes, toss with 1 tablespoon of white wine vinegar and allow to cool. Quarter the potatoes or cut into bite-size pieces and set aside.

In a large bowl finely mash the eggs with a fork. Add the mayonnaise, sour cream, mustard, remaining white wine vinegar and sugar and stir to combine. Season with hot pepper sauce, salt and pepper to taste.

Add the potatoes, scallions and parsley and stir to combine. Taste and adjust seasoning if necessary.

Yield: 4 to 6 servings


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