How to Make Awesome Potato Salad Recipe Tutorial! The dressing is extra delicious because it's made with a combo of mayonnaise, sour cream, and olive oil, instead of just mayonnaise (which I think is a little one-note). I'm using red potatoes for this potato salad. Let's get cooking!
Olive oil | 2 Tablespoon | |
White wine vinegar | 1 Tablespoon | |
Dijon mustard | 1 Tablespoon | |
Mayonnaise | 2 Tablespoon | |
Sour cream | 2 Tablespoon | |
Salt | 1/4 Teaspoon | |
Pepper | 1/8 Teaspoon | |
Finely chopped celery | 1/2 Cup (8 tbs) (((1 rib))) | |
Sliced scallions | 1/4 Cup (4 tbs) (((2 scallions))) | |
To cook potatoes | ||
Red potato | 2 1/2 Ounce , sliced or chunked (((2 | |
Salt | 1 Tablespoon (((Boiled in salt water))) |
MAKING
For Dressing:
1. In a large bowl, combine olive oil, vinegar, mustard, mayonnaise, sour cream, salt, and pepper. Whisk well.
2. Add chopped celery and scallions. Mix well and set the bowl aside.
For Cooking Potatoes:
3. In a large pot of cold water, place the potato pieces; add salt, making sure that the water is enough to cover the potatoes, plus an inch. Bring the pot to a boil over high heat, and cook the potatoes until fork tender.
4. Once the potatoes are fork tender, drain them in a colander, then dump the potatoes straight into the dressing and toss well.
SERVING
5. Serve the potato salad warm, or chill for several hours and serve.
Serving size
Calories 159Calories from Fat 137
% Daily Value*
Total Fat 15 g23.1%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol
Sodium 176 mg7.33%
Total Carbohydrates 5 g1.7%
Dietary Fiber 1 g4%
Sugars
Protein 1 g2%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet