s MOM'S SUPER STUPENDOUS POTATO SALAD RECIPE *****
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s MOM'S SUPER STUPENDOUS POTATO SALAD RECIPE *****
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Ingredients
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Instructions *** 6-19-16 super stupendous, maybe, excellent anyway!!!!! *** In college, my best friend and I debated whose mom made the best potato salad. Turns out they were almost identical! Even though I've since tweaked our recipe, it still takes me home again. —Ellie Martin Cliffe, Milwaukee, Wisconsin TOTAL TIME: Prep: 20 min. Cook: 15 min. + chillingYIELD:12 servings Ingredients 1 garlic clove, peeled 3 pounds small red potatoes, quartered 2 tablespoons cider vinegar, divided 1-1/2 teaspoons salt, divided 6 hard-cooked large eggs, divided 1 cup mayonnaise 1/2 cup sour cream 1 tablespoon Dijon mustard 1/2 teaspoon paprika 1/4 teaspoon pepper 1 medium sweet onion, finely chopped 2 celery ribs, finely chopped 2 tablespoons minced fresh parsley Directions 1. Skewer garlic with a toothpick (to make it easy to find after cooking). Place potatoes, 1 tablespoon vinegar, 1 teaspoon salt and skewered garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer until tender, 10-12 minutes. Drain potatoes, reserving garlic; remove skewer and crush garlic. 2. Meanwhile, chop five eggs. Whisk together mayonnaise, sour cream, mustard, paprika, pepper, garlic and remaining vinegar and salt. Stir in potatoes, chopped eggs, onion and celery. Refrigerate 4 hours or until cold. 3. Just before serving, slice remaining egg. Top salad with egg; sprinkle with parsley and, if desired, additional paprika. Yield: 12 servings. Nutritional Facts 3/4 cup equals 281 calories, 19 g fat (4 g saturated fat), 107 mg cholesterol, 472 mg sodium, 20 g carbohydrate, 2 g fiber, 6 g protein. © 2016 RDA Enthusiast Brands, LLC This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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