Fingerling Potato Salad - Virginia Willis

By CheeseDiva

Ingredients

• 31/2 pounds fingerling or red bliss potatoes, halved
• 1/2 cup white wine vinegar
• 3/4 cup mayonnaise (page 282)
• 3/4 cup sour cream
• 1 tablespoon Dijon mustard
• Coarse salt and freshly ground black pepper
• 1 onion, preferably Vidalia, chopped
• 1 stalk celery, finely chopped
• 1/2 cup chopped fresh flat-leaf parsley

Preparation

Step 1

To cook the potatoes, place them in a large pot of cold, salted water. Bring to a boil over high heat, then decrease the heat to medium-low. Simmer until the potatoes are tender, 10 to 15 minutes. Drain well in a colander. While still warm, transfer the potatoes to a baking sheet and drizzle with the vinegar. Set aside to cool to room temperature.

To make the dressing, combine the mayonnaise, sour cream, and mustard in a large bowl. Season with salt and pepper.

To assemble the salad, add the cooled potatoes, onion, celery, and parsley to the dressing and stir to combine and coat. Taste and adjust for seasoning with salt and pepper. Serve at room temperature or chilled.