Cooking with Rania: Southern Style Potato Salad
PITTSBURGH (KDKA) -- Rania Harris and Celina are giving summer one last gasp for Labor Day Weekend. Try this summer salad recipe at your picnic.
Southern Style Potato Salad
Ingredients:
- 1 teaspoon salt
- 2-1/2 pounds small Yukon Gold potatoes, unpeeled
- 3 celery stalks, cut into slices ¼ inch thick
- ¼ cup finely diced red onion
- 4 hard cooked eggs – roughly chopped
Dressing:
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tablespoon mustard seeds
- 1 green onion, including the tender green tops, finely chopped
- ¼ cup finely chopped fresh parsley
- 1 teaspoon dry mustard
- Sea salt and freshly ground pepper to taste
- Finely chopped fresh parsley (for garnish)
Directions
Bring a large saucepan three-fourths full of water to a boil. Add the salt and then the potatoes. Broil until tender but slightly resistant when pierced with a fork, 15-25 minutes depending on the size. Drain, and, when cool enough to handle, cut the unpeeled potatoes into 1-inch pieces.
In a bowl, combine the potatoes, celery, red onion and hard cooked eggs and toss briefly to mix. Set aside.
To make the dressing, in a small bowl and using a fork, stir together the sour cream, mayonnaise, mustard seeds, green onion, 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.
Transfer the salad to a large serving platter or bowl, if desired. For the best flavor, cover and chill for up to 2 hours before serving. Sprinkle the parsley over the top and serve.
Yield: 6 servings.
