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Potato Salad I




Source of Recipe


cooking.com


List of Ingredients




1 teaspoon salt
2 1/2 lb small red potatoes, unpeeled
3 celery stalks, cut into slices 1/4 inch thick
1/4 cup finely diced red (Spanish) onion


For 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






Recipe



Bring a large saucepan three-fourths 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 (2.5-cm) pieces.


In a bowl, combine the potatoes, celery and red onion and toss briefly to mix. Set aside.

FOR 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.

TO SERVE: 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.