Tuesday, May 29, 2012

Potato Salad

 This weekend officially marked the beginning of summer celebrations and BBQs. Of course, this means some delicious meat deal, and potato salad and cole slaw, of course! I have made cole slaw and potato salad before but it has always had a generic taste. And I REALLY do not enjoy the store-bought kind. As you know, I was home alone this weekend which left me with plenty of time to test out some recipes on myself. I actually made the cole slaw and potato salad the night before, just in case they didn't taste too great. That way, I wouldn't be rushing to make something. If they turned out yummy, then the flavors would only get better overnight. Anyways, this potato salad was DECLICIOUS. It has dijon mustard in it, which you could of course leave out, so the kids might not love it. I wanted to be festive so I used red, gold, an blue potatoes. You may use any kind you like. But, no matter what, it will taste delicious! You may definitely skip the step that has the potatoes steaming in the pot. This was the first time I tried it, and it really does work, just be patient! Patience, and fabulous ingredients, with this meal will equal happy tummies. :)

What you'll need:
3 lbs. baby potatoes (any color/type will do, as long as they're small)
3/4 cup mayo
1/4 cup fat free sour cream
2 tbs. fresh lemon juice
2 tbs. dijon mustard
1/2 cup chopped red onion
1 tbs. pepper
1 tbs. kosher salt (or more, to taste)

1. Rinse your potatoes. Fill a large pot with cold water. Add potatoes to the pot and boil on high. (YOU ALWAYS COOK POTATOES IN COLD WATER!!! DON'T ASK WHY, THIS IS JUST THE RULE!!!)

2. While the potatoes are cooking, mix together in a bowl the sour cream and lemon juice (This is a substitute for buttermilk. You may use buttermilk but I did not want to after the plethora of desserts I had lined up for this mean).
3.  Chop the red onions into small pieces (nobody wants to bite into a big chunk of onion!). In the bowl with the sour cream and lemon, add the mayo, mustard, red onions, salt, and pepper. Whisk together.

4. Once the potatoes are just about fork tender, drain them, leave in a colander over the pot and cover with a dry kitchen towel. Let them steam for about 20 minutes.

5. Once the potatoes are cool, cut them in half (or quarters depending on the size).

6. In a large bowl, mix together the mayo mixture and the potatoes. Cover with plastic wrap, let sit in fridge overnight (you don't HAVE to do this, but the flavors only get better overnight!).

7. Serve in a WHITE bowl or platter and garnish with a tiny but of cayenne pepper.

enjoy :)

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