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Ingredients
- 3 lbs red potatoes, unpeeled and well scrubbed
- 3/4 cup sour cream
- 3/4 cup mayonnaise
- 2 ribs celery, finely diced
- 1 T celery seeds
- 2 T chopped scallions, plus 1 T minced scallion
- 5 T chopped fresh flat-leaf (Italian) parsley
- 1 tsp dry mustard
- 1/2 tsp salt
- 1/4 tsp ground white pepper
Details
Servings 6
Preparation
Step 1
Bring a large pot 3/4 full of water to a boil over high heat. Add 1 T salt and stir. Add potatoes and cook until crisp-tender, but resistant when pierced with fork, 25-30 minutes. Drain and let cool, then cut the unpeeled potatoes into 1-inch cubes. Place them into a large bowl.
To make the dressing, in a small bowl, combine the sour cream, mayo, celery, celery seeds, chopped scallion, 4 T of the parsley, mustard, salt, and white pepper. Mix well.
Pour the dressing over the potatoes and mix gently until they are evenly coated. Transfer to a serving bowl and garnish with the remaining T of parsley and the minced scallions. Cover and refrigerate for 1-2 hours to chill and blend the flavors.
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