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Picnic Potato Salad

Ingredients

1.5 kg potatoes, peeled and roughly sliced
1/2 cup white wine vinegar
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 finely chopped purple onions
1 cup celery strips, 2 cm long and 1/2 cm wide
2 medium sized cucumbers, peeled, seeded and sliced
250ml light sour cream
3 tablespoons Dijon mustard
1 tablespoon fresh dill, finely chopped
1/2 cup finely chopped flat leaf parsley
Optional:  3 rashers of bacon, finely chopped and fried until crispy

Method

Place potatoes in large saucepan of cold salted water as you peel and chop them
Bring to the boil, and cook until JUST tender.  Do not over cook.
Drain potatoes and put into mixing bowl
While potatoes are still hot, sprinkle them with vinegar, olive oil, salt and pepper
Add onions, celery, cucumbers.
Combine sour cream and mustard, then add to the mixture with the parsley.
Cover and refrigerate for a few hours
Transfer to serving bowl, sprinkle with dill, and bacon pieces

Sour light cream seems to work better than Sour Cream, and mayonaise which is in the original recipe.

The Dijon mustard in the "secret" ingredient.

[Submitted by DC]   Adapted from American Picnic Potato Salad, The Silver Palate Cookbook, p 180

I found this recipe at Cookings:  http://members.tripod.com/cookings_oz

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