Potato Salad

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

• Servings: 6
• 1 teaspoon salt
• 2 1/2 lbs small red potatoes, unpeeled
• 3 celery ribs, cut into slices 1/4 inch thick
• 1/4 cup finely diced red onion (spanish)
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon mustard seeds
• 1 green onion, including the tender green tops, finely chopped
• 1/4 cup finely chopped fresh parsley
• 1 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 1 tablespoon finely chopped fresh parsley

Recipe

• 1 bring a large saucepan three-fourths full of water to a boil. add the salt and then the potatoes. boil until tender but slightly resistant when pierced with a fork, 15-25 minutes depending upon the size. drain and, when cool enough to handle, cut the unpeeled potatoes into 1-inch (2.5-cm) pieces.
• 2 in a bowl, combine the potatoes, celery and red onion and toss briefly to mix. set aside.
• 3 for the dressing:.
• 4 in a small bowl and using a fork, stir together the sour cream, mayonnaise, mustard seeds, green onion, parsley, dry mustard, salt and pepper, mixing well.
• 5 pour the dressing over the potato mixture. using a large spoon, mix well, being careful not to break up the potatoes too much.
• 6 to serve:.
• 7 transfer the salad to a large serving platter or bowl, if desired. for the best flavor, cover and chill for up to 2 hours before serving. sprinkle the parsley over the top and serve.
• 8 for more information this my bloog http://chefjihene-cook.blogspot.com/.