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" I love potato salad with pickles, celery
and parsley. So by the time I finished working up this dish, it no
longer quite resembled the original recipe. And it was delicious.
With this many potatoes, the salad really does need the flavor
from the pickles, bacon, and parsley to help give it some heft.
Enjoy." |
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Salads
- Deli |
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INGREDIENTS:
2 lbs new or Russet potatoes
3/4 cp sour cream
1/4 cp mayonnaise
1 tbs white vinegar
1 tsp granulated sugar
1/2 cp thinly sliced green onions
1/2 cp chopped celery
1 tsp dill fresh minced
1/4 cp parsley
2 dill pickles minced
6 slices of bacon cooked and crumbled
coarse salt
freshly ground pepper
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DIRECTIONS:
In a large pot, cover potatoes with salted water. Bring to a boil;
reduce heat. Simmer until potatoes are tender when pierced with
the tip of a sharp knife, 20-30 minutes. Drain well.
Note that you keep the skins on the Russets if you are using those
in order for the potatoes to hold their form better while cooking.
Once the potatoes have cooled, cut into 3/4 inch chunks (if you
are using Russets, carefully remove the skins first).
In a large bowl, whisk together the sour cream, mayonnaise,
vinegar and sugar; sprinkle and whisk in some salt and pepper.
Add the potatoes and use a rubber spatula to gently fold to
combine. Season some more with salt and pepper. Cover; refrigerate
for at least 1 hour and up to one day.
When preparing to serve, gently fold in the rest of the
ingredients - green onions, celery, parsley, pickles, and bacon.
Salt and pepper to taste.
Garnish with a few sprigs of parsley
Servings: 4 |
