I saw this recipe on Cook's Country (America's Test Kitchen).
The two main tricks are: cooking the potatoes and dicing them well ahead of time so they get cool and retain their shape, and using some sour cream instead of mayonnaise only.
Ingredients:
3-4 large potatoes
1/4 cup fat free sour cream
1/4 cup: combine fat free and low fat mayonnaise
3 scallions, chopped
1 celery stalk, minced
2 eggs, hard boiled, chopped
1-2 tsp mustard
salt
pepper
1. Boil the potatoes with skin on. When the potatoes are tender, drain the water and cool the potatoes in the fridge.
2. Once cooled, peel the potatoes, and chop into 1cm cubes.
3. Add all the other ingredients and mix thoroughly.
4. Add salt and pepper to taste.
This potato salad has a great texture whereby the potato doesn't melt in your mouth, but retains it's shape and character. The refreshing near tartness of the sour cream is so soothing. The scallions are milder than onions and the celery is, again, very refreshing.
No comments:
Post a Comment