Yummy Potato Salad – Recipe

RECIPE INGREDIENTS 

1 teaspoon salt

2 1/2 lb small red potatoes, unpeeled

3 celery stalks, cut into slices 1/4 inch thick

1/4 cup finely diced red (Spanish) onion

For the Dressing:

1/2 cup sour cream

1/2 cup mayonnaise

1 tablespoon mustard seeds

1/4 cup finely chopped fresh parsley

1 teaspoon dry mustard

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1 tablespoon finely chopped fresh parsley

Servings – 6

DIRECTIONS

Boil Potato’s until tender but   slightly resistant when pierced with
a fork, 15-25 minutes depending upon the   size. Drain and, when cool
enough to handle, cut the unpeeled potatoes into   1-inch (2.5-cm)
pieces.

In a bowl, combine the potatoes,   celery and red onion and toss briefly to mix. Set aside.

FOR THE DRESSING:

In a small bowl and using a fork, stir together the sour cream,
mayonnaise, mustard   seeds, parsley, dry mustard, salt and pepper,
mixing well.

Pour the dressing over the potato   mixture. Using a large spoon, mix
well, being careful not to break up the   potatoes too much.

SERVE:

Transfer the salad to a large serving platter or bowl, if desired.
For the   best flavor, cover and chill for 2 hours before serving.
Sprinkle the parsley   over the top and serve.