Receta Mom's Modified Potato Salad
Ingredientes
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Direcciones
- Salad: Put potatoes and Large eggs in large pot of cool water and bring to gentle boil. Simmer till potatoes are just tender, about 15 min.
- While potatoes and Large eggs cook, halve celery stalks lengthwise and chop; quarter dill pickles lengthwise and chop; quarter carrots lengthwise and chop. Combine onions, celery, radishes, pickles and carrots in large bowl.
- Plunge Large eggs into bowl of ice water; let stand 5 min. Drain potatoes in colander; let cold 15 min. Peel and halve Large eggs. Remove and reserve yolks for Dressing. Chop whites and add in to vegetables. Peel potatoes, cut into 1-inch cubes and mix with vegetables.
- Dressing: In medium bowl, combine lowfat sour cream, mayonnaise, vinegar, prepared mustard, sugar, salt and pepper. Place egg yolks in wire strainer and push through with spoon into dressing. Whisk to combine.
- Fold dressing into Salad and refrigerate2 hrs. Garnish with parsley before serving.
- This recipe yields 12 to 14 servings.
- Comments: Gordon McKnight's mother has made her version of this creamy potato salad for 40 years. He says his rendition is not a drastic departure from hers or possibly the salads made by his two sisters. Furthermore, it has tradition. It was a summer staple in his parents' house, then his, and now his daughter makes it in her home.