Shoptalk by Sturbridge Yankee Workshop

If you haven’t already heard, July is National Picnic Month, so we can’t help but think about dishes that are ideal for taking with us on the go – to a park, the lake or even when you’re entertaining out on the patio. This potato salad recipe is sure to delight anyone’s taste buds, and feel free to add a few of your own favorite ingredients along the way.

What You’ll Need:

• 2 pounds (approx. 6) medium red potatoes, whole
• 1½ teaspoons salt
• 1 tablespoon apple cider vinegar
• 1/3 cup sour cream
• 1 cup mayonnaise
• 1 tablespoon yellow or dijon mustard
• 1/2 cup celery, chopped
• 1/2 cup red onion, diced
• 3 hard boiled eggs, chopped
• Pepper and/or Paprika, to taste

Directions:

1. Place potatoes in a large pot and cover with at least 1 inch of water. Season with salt.
2. Bring to a boil, then reduce to a simmer. Cook for about 20 minutes or until the potatoes can be easily pierced with a fork.
3. Drain potatoes. Pour ice water into a large bowl, then add the potatoes. After cooling, peel the skin off or leave on if desired.
4. Chop the potatoes into small chunks and add them to a large dish or serving bowl. Drizzle vinegar over the potatoes and lightly season if desired.
5. In a separate bowl, combine sour cream, mayonnaise and mustard. Add to the bowl of potatoes along with the celery, onion and eggs. Mix well.
6. Sprinkle pepper or paprika over the top and serve cold.