Sunday, May 20, 2012

Mothers Day Potato Salad

Creamy Potato Salad
Serves: 12+

I've never made potato salad from scratch before, but because I'm trying to make everything I can homemade, when my gma asked me to bring some for Mothers Day lunch, I decided to give it a go... I have never been complimented so much before on a single recipe, everyone at the party loved it, and Josh said it was the best potato salad he had ever had! That being said, I probably should be hesitant to share this gem, but nonetheless here you all go:

8 Large Red Skin Potatoes
1 teaspoon salt plus a small handful for the boiling water
1 teaspoon black pepper
2 tablespoons apple cider vinegar
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons stone ground mustard
3 tablespoons chopped chives
1 stalk chopped celery
3 stalks chopped green onion
2 tablespoons worcestershire sauce
2 teaspoons hot sauce


Cut potatoes into medium sized chunks, uniform in size. Boil potatoes in heavily salted boiling water until fork tender. Drain and let cool on baking dish
Mix mayonnaise, vinegar, sour cream, mustard, Worcestershire, hot sauce, salt and pepper together.
Chop celery, green onion and chives.
Chop potatoes into small chucks, and add celery, chives and green onions.
Toss lightly with mayonnaise mixture to coat evenly, careful not to mash potatoes too much. Taste and adjust salt if needed.

Refrigerate for several hours before serving.

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