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![]() | 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 |
![]() | 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
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