There are many different recipes for potato salad, but one of my favorite ones is the Suburban Potato Salad. I love the added color and texture created by the fruit and vegetables. It makes a very nice addition to other party foods, as well as a side dish for lunch, dinner, picnic, or barbecue. This recipe makes about 6 cups of salad.
Ingredients:
- 13 red skin potatoes (about 4lbs), cooked (aldente)
- 2 Tbs. onions, chopped
- 1 cup green peas, cooked (aldente)
- 1 cup carrots (cubed ¼ inch), cooked (aldente),
- 5 hard boiled eggs, chopped
- ½ green apple, peeled and cubed (¼ inch)
- 2 Tbs. minced Claussen Pickles
- 1 Tbs. chopped dill (optional)
- Salt and Pepper to taste
- 1 cup Hellmann’s Light Mayonnaise
- ½ cup Light Sour Cream (or Oikos Greek Organic Plain Fat Free Yogurt)
- 2 Tbs. Dijon mustard
- 2Tbs. Claussen Pickle brine
Directions:
- Wash the potatoes, leave skin on, cover with cold water, bring to boil and cook until semi-cooked (they should feel firm, when testing the center with a toothpick).
- Remove potatoes, drain, and cool off with cold water.
- Peel the potatoes, by scraping the peel off, and removing all the eyes.
- Cut into small (1/2 inch) cubes.
- Add onions, green peas, carrots, eggs, pickles, apple, dill, salt and pepper.
- Fold in gently.
- Mix mayonnaise, sour cream, mustard and pickle brine.
- Pour over potato salad and fold in gently (do not over mix, as not to break down the vegetables).
Tip: Make sure not to over cook the potatoes, carrots and peas, so that the salad does not become mushy, during mixing time.
