Potato Salad With A Twist
Recipe serves 6.
Reinvent the traditional recipe with a delicious twist.
Share this recipe!
Directions
- Place the peeled potatoes in a large pot and cover them with water, season with salt.
- Bring the water to a gentle boil, then reduce the heat to a simmer. Let them simmer for 15 to 20 minutes, or until they can be easily pierced with a fork.
- As the potatoes cook, place the chopped onions in a small bowl and cover them with cold water. Let them soak for about 10 minutes, then drain and rinse them. This method helps to mellow out the raw flavor of the onions, resulting in a more balanced taste in your dish.
- Chop the potatoes into bite-size chunks, then add to a large bowl. Sprinkle vinegar over the potatoes, then lightly season them with salt, ensuring each piece is coated evenly for a flavourful touch.
- In a bowl, mix together the sour cream, mayonnaise, and mustard until well combined.
- Combine the sour cream mixture with the onions, celery, pickles, eggs, and herbs, then add this blend to the potatoes. Gently fold everything together, taking care to avoid mashing the potatoes.
- Season with salt and pepper to taste. For a better flavourful taste, refrigerate the salad at least 30 minutes before serving.
Ingredients
- 1 kg small/medium white potatoes
- 1 tablespoon apple cider, wine, or rice wine vinegar
- 1/2 cup sour cream
- 1/4 cup mayonnaise, try homemade mayonnaise
- 1 tablespoon yellow mustard, substitute Dijon or whole grain mustard
- 1/2 medium red onion, finely chopped, about 1/2 cup
- 3 celery stalks, finely chopped, about 1/2 cup
- 1 medium gherkin, finely chopped, about 1/3 cup
- 2 hard-boiled eggs, peeled and chopped, *optional
- 1/4 cup chopped fresh herbs like parsley, dill, chives, tarragon, or cilantro
- Salt and fresh ground black pepper