Cortesia de Cooking.com, by
Weldon Owen
Active Time: 10 Minutes
Total Time: 2 Hours 25 Minutes
Yield: Serves 6
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Especially in deli-style diners,
potato salad is a staple accompaniment to sandwiches. It has been a regular
feature on the American table since the 19th century. If you can find tiny
new potatoes, by all means use them; otherwise, any red potato 2 inches (5
cm) or less in diameter will work fine.
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RECIPE INGREDIENTS
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3 celery stalks, cut into slices 1/4 inch
thick
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1/4 cup finely diced red (Spanish) onion
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For the Dressing:
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1 green onion, including the tender green
tops, finely chopped
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1/4 cup finely chopped fresh parsley
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1/8 teaspoon freshly ground pepper
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1 tablespoon finely chopped
fresh parsley
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DIRECTIONS
Bring a large saucepan
three-fourths full of water to a boil. Add the salt and then the potatoes.
Boil until tender but slightly resistant when pierced with a fork, 15-25
minutes depending upon the size. Drain and, when cool enough to handle, cut
the unpeeled potatoes into 1-inch (2.5-cm) pieces.
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In a bowl, combine the potatoes,
celery and red onion and toss briefly to mix. Set aside.
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FOR THE DRESSING:
In a small bowl and using a fork, stir together the sour cream, mayonnaise,
mustard seeds, green onion, parsley, dry mustard, salt and pepper, mixing
well.
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Pour the dressing over the
potato mixture. Using a large spoon, mix well, being careful not to break
up the potatoes too much.
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TO SERVE:
Transfer the salad to a large serving platter or bowl, if desired. For the
best flavor, cover and chill for up to 2 hours before serving. Sprinkle the
parsley over the top and serve.
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