September 27, 2016

Picnic Potato Salad

3½ lbs. red-skin potatoes, peeled and cut into 3/4-inch pieces
3 T. white wine vinegar
2 hard boiled eggs, chopped
1/2 c. chopped onion
1/2 c. chopped celery
1/3 c. chopped italian parsley
3/4 c. mayonnaise
3/4 c. sour cream
4 t. dijon mustard

Cook potatoes in large pot of boiling salted water just until tender, about 12 minutes; drain and transfer to a large bowl. Drizzle vinegar over hot potatoes and cool to room temperature. Mix eggs, onion, celery and parsley into potatoes. Whisk together mayonnaise, sour cream and mustard; mix into potato mixture. Season with salt and pepper. This can be made one day ahead. Cover and refrigerate. Serves 6.

Paula Brousseau, Bellaire