Prep Time:
Yield:
Category:
Cuisine:Description
Make the best potato salad ever! A basic old fashioned potato salad seasoned with mustard, mayo and scallions. Classic flavors that make this the perfect side dish for all grilled meats. This beats store bought by a country mile.
Ingredients
Marinade:
- 1 ½ teaspoon salt,
- 1 teaspoon dry mustard,
- 1/8 teaspoon freshly cracked pepper,
- 1/4 cup of white wine vinegar,
- 1/2 cup of EVOO,
- ¾ cup chopped green onion.
Dressing:
- 1 cup of sour cream,
- ½ cup of Duke’s® mayonnaise.
- 1 teaspoon prepared Dijon mustard.
Cover the potato salad tightly with cling wrap and refrigerate until ready to serve.
Prior to serving, garnish with the following optional toppings:
- Chopped celery,
- Sliced Radish,
- Hard boiled eggs
Spoon into a bed of lettuce leaves.
I consider any toppings or add-ins to be optional but celery, radish and hard boiled eggs are traditional toppings. You can also sprinkle crisp bacon over the potatoes for a loaded potato salad but then it almost becomes a meal in itself!
Instructions
- Boil 10 medium potatoes in a large stock pot. Add 1 ½ teaspoons salt to the water.
- Peel the potatoes as soon as you can handle them.
- Prepare the marinade while the potatoes are cooking. You want to pour it over the potatoes while they are still hot.
Once the potatoes have cooled, add the cream dressing. Toss lightly to distribute evenly; wrap tightly with cling wrap and refrigerate until ready to serve.
Garnish if desired and serve.
Notes
We prefer our potato salad plain and simple.
I’ve always found potato salad add-ins and toppings to be “over the top”. The scallions add just enough crunch and do not detract or clash with other flavors.
If you really want to dress up the potato salad, spoon it into a bowl lined with lettuce leaves and sprinkle the top with extra finely chopped scallion, chopped parsley and egg yolks sprinkles.
