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Creamy Potato Salad

  • 50minutes
  • 429calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C
MineralsNatrium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup mayonnaise (preferably homemade)

  2. 1/4 cup sour cream

  3. 2 tablespoons milk

  4. 1 1/2 teaspoons white wine vinegar (or cider vinegar)

  5. 3 drops Tabasco sauce

  6. 1 teaspoon prepared mustard (I use English)

  7. 1 pinch sugar

  8. 2 large potatoes (scrubbed but not peeled)

  9. 1/2 cup cucumber (peeled, seeded and finely chopped)

  10. 2 tablespoons finely chopped scallions (spring onions)

  11. 1 egg (hard boiled chopped)

  12. 2 tablespoons fresh cilantro (chopped fresh, coriander)

  13. 2 tablespoons flat leaf parsley (chopped)

  14. salt & fresh ground pepper

Instructions Jump to Ingredients ↑

  1. Dressing:.

  2. Put all the ingredients in a bowl and combine (can be made ahead and kept covered in fridge for a day or two).

  3. Salad:.

  4. Boil the potatoes in salted water for 20 - 25 mins until cooked but still firm.

  5. Pour off the hot water and add tepid water; let the potatoes stand until cool enough to handle; drain.

  6. Peel potatoes and cut into chunks.

  7. Put warm potatoes in a large bowl and add cucumber, scallions,egg, cilantro and parsley.

  8. Season to taste with salt and pepper; let stand for a few minutes.

  9. Pour dressing over potatoes and toss gently.

  10. Season again if necessary.

  11. Serve chilled or at room temperature.

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