Thursday, July 8, 2010

Red Bliss Potato Salad

Red Bliss Potato Salad
Serves 6

This comfort food couldn’t be simpler, so why not make it more often? Goes great with burgers off the grill. A nice alternative from the usual suspects found on your table. Enjoy the recipe and feel free to leave a comment giving some feedback.

  • 1/2 cup mayonnaise (not salad dressing)
  • 1/4 cup sour cream
  • 2 tablespoons buttermilk
  • 2 tablespoons white vinegar
  • 6 scallions, thinly sliced (save some green tops for garnish)
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon celery seeds
  • 2 pounds red bliss potatoes, cooked to tender and cooled (skin on)
  • 3 eggs, hard-boiled, peeled and sliced (reserve some yolk for garnish)
  • 1/4 cup parsley, chopped

In large bowl, whisk together mayonnaise, sour cream, buttermilk, vinegar, scallions, salt, pepper and celery seeds. Whisk until smooth and creamy (if still too thick, thin with buttermilk, 1 tablespoon at a time). Cut potatoes into quarters (or more, if potatoes are large). Place potatoes, eggs and parsley in large bowl. Drizzle dressing over all. Stir gently so you don’t break up potatoes. Taste and adjust seasonings if necessary. Garnish with scallion and egg yolk. Serve immediately or chill until needed. (source of recipe: click HERE)

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