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Rocky Mountain Potato Salad




Source of Recipe


potluck recipes






List of Ingredients



• 16 to 18 medium new potatoes, or 26 to 30 small new potatoes
  
• 1/2 cup chopped celery
  
• 1/3 cup chopped scallions, white and green parts
  
• 1/2 jalapeño chili, seeded and diced fine (optional)
  
• 1/2 cup mayonnaise
  
• 1/2 cup sour cream
  
• 2 tbsp prepared mustard
  
• 1 tbsp red wine vinegar
  
• 2 tsp salt
  
• 1 tsp pepper
  
• Tabasco sauce to taste
  






Instructions



1. Combine the potatoes with enough water to cover and a pinch of salt in a large saucepan. Bring to a boil over high heat. Reduce the heat and simmer until tender when pierced with a sharp knife, 30-40 minutes. Drain and quarter the potatoes; place in a bowl.
   
2. Add the celery, scallions jalapeño (if using), mayonnaise, sour cream, mustard, vinegar;
   salt and pepper. Add a dash or two of Tabasco sauce, or more if you like.
   
3. Serve the salad warm or at room temperature. Or cover and refrigerate and serve chilled.
   






Final Comments


Serves 6 to 8