Rafed English

Red and White Potato Salad

2 lbs. small new red potatoes (about 12)

1/4 C. red wine vinegar

1 T. Dijon mustard

1/2 t. salt

1 T. finely chopped fresh dill or 1/4 t. dried dill weed

freshly ground pepper, to taste

1 clove garlic, minced or pressed

1/2 C. olive oil

6 green onions, thinly sliced

1/4 C. chopped parsley

1/4 C. mayonnaise

1/4 C. sour cream

1 C. sliced radishes

hard-cooked egg slices, optional for garnish

fresh dill sprigs for garnish

Place potatoes in a large pot, add salted water to cover, and bring to the boil over high heat. Reduce heat to medium and cook until potatoes are tender, about 25 to 30 minutes. Drain; slice while warm. (You should have about 6 cups.) Place potatoes in a large bowl.

In a small bowl, mix vinegar, mustard, salt, dill, pepper and garlic. Gradually whisk in oil until well combined. Pour oil mixture over warm potatoes, stirring gently to coat. Cover and refrigerate at least 2 hours.

Gently mix in onion and parsley. Blend mayonnaise and sour cream until smooth; fold into salad. Cover and refrigerate from 1 to 3 hours. Just before serving, gently mix in radishes. Garnish with egg slices and dill sprigs, if using.

Serves 6.

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