the appetizer:

Potato Salad: 65 Recipes from Classic to Cool by Debbie Moose, includes recipes like Red, White, and Blue Potato Salad; Sweet Potato Salad; and Farmer's Market Salad.


Farmer's Market Salad


Farmer's Market Salad

Serves 6


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.

  • 2 pounds new potatoes
  • 1/2 cup cooked peas
  • 1/4 cup chopped sweet onions
         (such as Vidalia, OSO Sweet, or Texas 1050)
  • 1 hard-cooked large egg, chopped
  • 1/4 cup chopped celery
  • 1/2 cup sour cream
  • 1 tablespoon mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh Italian parsley
  • 1 teaspoon chopped fresh chives

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.

  • from:
    Potato Salad:
    65 Recipes from Classic to Cool
  • by Debbie Moose
  • Wiley 2009
  • Hardcover; $16.95; 128 pages
  • ISBN-10: 0470283483
  • ISBN-13: 978-0-470-28348-61
  • Recipe reprinted by permission.

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Potato Salad


This page created June 2009

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