Yankee Potato Salad
Published in Salads
This salad may be eaten right away, but seems to taste better if it is chilled for at least an hour, then returned to room temperature before serving.
Ingredients:
- 1.5 kg unpeeled baby potatoes
- 8 eggs, hard-boiled
- small bunch parsley, finely chopped
- 3 long celery sticks, sliced
- 2 large pickled cucumbers, diced
- small bunch little radishes, thinly sliced
- 1 medium onion, finely diced
- 125 ml bottled mayonnaise
- 60 ml sour cream
- 45 ml red wine vinegar
- 15 ml Dijon mustard
- salt & pepper to taste
Preparation:
- Boil the potatoes in salted water until tender, drain, refresh with a couple of splashes of cold water, then drain again thoroughly.
- Cut into quarters, and place in a bowl.
- Chop six of the eggs, and add to the potatoes, together with the celery, pickled cucumbers, radishes, onion, salt and pepper.
- In a small bowl whisk together the remaining ingredients and pour over the vegetables.
- Mix well to ensure that everything is well coated. Check the seasoning. Garnish with remaining eggs.
Serves 8 – 10.
