Classic Red Potato Salad

March 21, 2013 Lindsay

xIMG_4869 I always do this. I am walking through the aisles of the grocery store and see something like a 5lb. bag of red potatoes on sale. Of course, at such a great price, I buy them assuming that I will someday figure out what to do with them. A week passes. Then another week. Now, it's a time crunch because the potatoes will start to sprout soon. Yipes! Why does this happen every single time I buy produce? So, in this case, I boiled the potatoes and originally intended to make mashed potatoes, but a Google search steered me in another direction. Plus, now that it's spring, a cold potato salad seems more applicable to the season and to the upcoming picnics of summer that hot and heavy mashed version.

Jake loved this recipe, which made me feel better since we had literally pounds of it sitting in the fridge. Lily decided not to try it (and why would she when she can have a brownie with milk?), but I bet she would have liked it, too. It has a great combination of flavors. Get it into it!

Classic Red Potato Salad

3 pounds red potatoes, cleaned and cut into chunks

1 cup low-fat sour cream

1/2 cup mayonnaise

2 teaspoons Dijon mustard

1 teaspoon white vinegar

4 hard-cooked eggs, chopped

1 dill pickle, chopped 1/3 celery stalk, chopped

2 green onions, chopped

1 dash hot sauce

1 tablespoon dried dill weed

1/2 teaspoon garlic powder

1 dash onion salt

salt and pepper to taste

Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.

In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

Source: AllRecipes