Saturday, May 19, 2007

Poppin' Potato Salad

Tomorrow I have a barbecue to go to on the Upper East Side, rain or shine. It's a bit dreary and cold right now in NYC, but I still love a good barbecue. I have a great potato salad recipe to share with you. It's packed full of soul and a great addition to any BBQ. Holla!

Poppin' Potato Salad

• 2 pounds small red potatoes
• 3 eggs, hard-cooked and dice
• 1/2 cup diced red onion
• 4 green onions, thinly sliced
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh dill, or about 2 teaspoon dried dill
• 1/2 teaspoon kosher salt
• 1/8 teaspoon pepper

Cut the potatoes into small chunks and place in a medium saucepan. Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly.
In a large bowl, combine the potatoes with eggs, red onion, and green onions. In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard. Add to the potatoes and stir gently to combine. Fold in the dill and add salt and pepper to taste. Serves 6.

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