ookings
[Home] [Back to Recipe Index] [Menu Ideas] [The Quick Fix]
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: https://members.tripod.com/cookings_oz
[Top] [Home] [Back to Recipe Index] [Menu Ideas] [The Quick Fix]
