A springtime stroll through my local farmer's market inspired this recipe. Be sure to use small new potatoes, about the size of a Ping-Pong ball or a golf ball. To prevent any possibility of curdling, wait until the potatoes and peas are near room temperature before adding the dressing.
Place the potatoes in a large pot, add enough water to cover them, cover the pot with a lid, and bring to a boil. Cook until the potatoes are pierced easily with the tip of a sharp knife, 15 to 20 minutes. Drain and let cool until you can handle them. Cut into quarters or halves, depending on the size of the potatoes.
In a large bowl, toss together the potatoes, peas, onions, egg, and celery. In a small bowl, combine the sour cream, mayonnaise, lemon juice, black pepper, and salt. Pour the dressing over the vegetables, add the parsley and chives, and toss well to combine. Cover and refrigerate for several hours to overnight.
Buy Potato Salad
This page created June 2009
Copyright © 1994-2017,