Picnic Potato Salad
This potato salad is perfect to take to a picnic, a potluck, a backyard barbecue—or to your dining room table! Tender cubes of potatoes, chopped onion, celery, bell pepper, pickles and sliced black olives are enrobed in a well-seasoned sour cream and mayonnaise dressing.
12 medium white rose or russet potatoes, unpeeled
2 tablespoons kosher or sea salt (for cooking water)
2 tablespoons distilled white vinegar
2 tablespoons granulated sugar
1 large red or white onion, chopped
2 cups diced celery
1 (2-ounce) can sliced olives
1 cup chopped bread and butter pickles (or dill, if you prefer)
2 tablespoons chopped fresh flat leaf parsley
1 small green sweet (bell) pepper, finely chopped
2 large hard-cooked eggs, finely minced
1/2 cup sour cream
2 cups mayonnaise
2 tablespoons pickle juice from jar
2 teaspoons dry mustard
1 teaspoon celery seeds
Kosher or sea salt and freshly ground black pepper to taste
Paprika for sprinkling
- Place washed, unpeeled potatoes in large cooking pot. Fill pot with enough water to just cover potatoes, add 2 tablespoons salt. Bring to a boil, reduce heat and simmer, slightly covered, for about 20 minutes or until tender. Do not overcook. Drain water.
- When potatoes are cool enough to handle, but still warm, peel and cut into 3/4-inch cubes. Place in large bowl and gently toss with vinegar and sugar. Add the onion, celery, olives, pickles, parsley and green pepper.
- In small bowl, mix together the minced eggs, sour cream, mayonnaise, pickle juice, dry mustard, celery seeds, salt and pepper. Add to potato mixture and stir gently to combine well.
- Sprinkle with paprika for garnish. Refrigerate until ready to serve or take to the picnic!
Makes 16 servings.
Nutritional Information Per Serving (1/16 of recipe): 262.3 calories; 42% calories from fat; 12.6g total fat; 40.9mg cholesterol; 460.6mg sodium; 752.6mg potassium; 35.2g carbohydrates; 2.3g fiber; 5.1g sugar; 32.8g net carbs; 4.1g protein.