Creamy Potato Salad
Description
Another favorite tater salad!
lemmuh
材料
baby yellow or red potatoes
1 lb
kosher salt (for potato cooking water)
1 teaspoon
shallot (thinly sliced)
1 medium
fresh Italian parsley (minced)
1 tablespoon
avocado oil
1 tablespoon
white wine vinegar
1 tablespoon
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for the dressing:
Hellmann's mayonnaise
4 tablespoons
sour cream
2 tablespoons
buttermilk
2 tablespoons
country dijon mustard
1 teaspoon
cane sugar
1/2 teaspoon
sea salt
1/4 teaspoon
freshly ground black pepper
1/8 teaspoon
作り方
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1
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Gather all the ingredients.
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2
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Put potatoes in a medium pot. Submerge potatoes in water.
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3
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Add 1 tsp salt, bring to a boil then simmer until tender.
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4
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Transfer the potatoes to a colander, then drain well.
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5
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If the potatoes are cool enough to handle, cut them in half.
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6
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Place the potato in a large mixing bowl.
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7
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Add oil and vinegar, then mix gently.
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8
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Cool it off until it reaches room temperature.
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9
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In a small bowl, whisk all the dressing ingredients.
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10
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Add shallots, parsley and dressing into a mixing bowl.
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11
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Gently mix until taters are evenly coated.
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12
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Cover and refrigerate for an hour to allow flavor to blend.
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13
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Serve.
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コツ・ポイント
Add vinegar over the cooked potatoes so the potatoes can evenly absorb it, allowing for the seasoning to be balanced.
このレシピの生い立ち
Even though I made a mayonnaise-free potato salad, sometimes we CRAVE a creamy one. This salad goes well with meat :-)
つくれぽ みんなのつくりましたフォトレポート
lemmuh
