Picnic Potato Salad
You can use Idaho potatoes if you like a dryer potato texture. I prefer the waxy red or Yukon yellow fleshed potatoes. The skins are left on the potatoes for extra color and texture. Try adding some chopped red onion or even pickle relish for an extra flavor enhancer. Make sure to keep the potato salad well-chilled to prevent any health risks. Can be made a day ahead, covered and refrigerated.
3 pounds medium red, tan-skinned or Yellow (Yukon Gold) potatoes
3/4 cup sour cream
3/4 cup mayonnaise
2 celery stalks, finely diced
2 tablespoons chopped scallions
2 teaspoons celery seed
1/4 cup chopped parsley
2 hard-boiled eggs, coarsely chopped
1 teaspoon Coleman’s dried mustard
Salt and freshly ground white pepper
Parsley sprigs, for garnish
1. In a large pot of boiling water, cook the potatoes for 30 minutes or until tender but slightly resistant when pierced with a fork. Drain and cool. Do not peel. When cool, cut into 1 1/2-inch pieces and place in a medium bowl.
2. In a small bowl, combine sour cream, mayonnaise, celery, green onions, celery seed, parsley, chopped egg, dried mustard, salt and pepper. Mix well.
3. Pour mixture over potatoes and mix gently until coated. Taste for seasoning. Refrigerate at least 1-2 hours or up to 8 hours ahead.
4. To serve, transfer to a serving bowl and garnish with parsley. Serve cold.