Categories: Potatoes, Salad

Ingredients

• 3 lbs medium red potatoes
• Dressing:
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 2 stalks celery , finely diced
• 1 tablespoon celery seed
• 2 tablespoons chopped fresh chives
• 1 teaspoon dry mustard
• 1/4 cup chopped fresh parsley
• salt
• fresh ground white pepper
• Garnish:
• 1 tablespoon chopped fresh parsley
• 1 tablespoon finely chopped fresh chives

Directions

1. In a big pot, combine the potatoes and water to cover generously; bring to a boil; cook until tender but slightly resistant when pierced with a fork, about 30 minutes.

2. Drain and cool, but do not peel.

3. When cool, cut into 1 ½ inch pieces and place in a bowl.

4. Make the dressing: in a small bowl, whisk the sour cream, mayo, celery, celery seeds, chives, mustard, parsley, and salt/pepper to taste together; mix well.

5. Pour dressing over the potatoes; toss gently until coated; taste for seasoning and adjust.

6. Cover and refrigerate 1-2 hours.

7. Transfer to a serving bowl and garnish with parsley and chives; serve cold.

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