Post by Debbie on Jul 6, 2012 21:12:16 GMT -5
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 the 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
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 pieces.
In a bowl, combine the potatoes, celery and red onion and toss briefly to mix.
Set aside.
FOR THE 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.
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 the 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
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 pieces.
In a bowl, combine the potatoes, celery and red onion and toss briefly to mix.
Set aside.
FOR THE 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.