Dijon Potato Salad

A simple potato salad with dijon and caper dressing for lunch or weekend barbecue.

Potatoes

2 pounds of Russet potatoes

2 T  cider vinegar

1 T salt

1T sugar

Peel and cube potatoes. Add to 2 quarts cold water with 1 T  cider vinegar, salt, and sugar.Bring to boil and cook for about 10 minutes.  Remove from heat drain and add 1 T cider vinegar and toss gently. Cool potatoes.

Dressing

3/4 cup sour cream

1/3 cup mayonnaise

1 T Dijon mustard

1/2 red onion chopped

3 Claussen mini dill pickles chopped or 1/2 cup green olives chopped

1/2 cup diced celery

3 boiled eggs chopped

Salt and pepper to taste

Mix sour cream, mayonnaise, and mustard together. Add remaining ingredients and toss together. Add to cooled potatoes and adjust seasoning. Refrigerate for at least one hour.

 

 

 

 

 

Leave a Reply