Red Potato Salad
Ingredients
The potatoes
-
3
pounds
small red potatoes
-
1
tablespoon
salt
-
1
teaspoon
salt
The dressing
-
1
tablespoon
white vinegar
-
½
cup
green onions, roughly chopped
-
2
tablespoons
capers (optional)
-
4
hard boiled eggs, yolks only
-
1
cup
sour cream
-
½
cup
mayonnaise
-
2
teaspoons
Dijon mustard
-
¼
cup
fresh dill, chopped
-
½
teaspoon
black pepper, freshly ground
Instructions
- Boil the potatoes in salted water for 20-30 minutes until soft.
- Drain and cut the potatoes into halves and quarters, then toss with vinegar.
- In a food processor, finely chop green onions and capers.
- Add egg yolks, sour cream, mayonnaise, mustard, dill, pepper, and 1 teaspoon of salt to the processor and blend until creamy.
- Pour the egg yolk mixture over the potatoes and stir, mashing some potatoes for a chunky texture.
- Cover and refrigerate for at least two hours or overnight before serving.
Nutrition Facts (estimated)
Servings
12
Calories
209
Total fat
13g
Total carbohydrates
19g
Total protein
5g
Sodium
745mg
Cholesterol
76mg
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