Classic Creamy Potato Salad
Last updated 6/12/2012 12:59:51 AM. Recipe ID 22856. Report a problem with this recipe.
Title: Classic creamy potato salad
Yield: 4 Servings
2 lb Small new potatoes
2 1/2 tb White wine vinegar
3 Hard boiled eggs, peeled
1/2 c Mayonnaise
1/2 c Sour cream
2 tb Dijon-style mustard
1 ts Sugar
Hot pepper sauce, to taste
Salt and freshly ground
5 Scallions, chopped
3 tb 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
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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