Potato Salad

1. 1

   Wash potatoes and cut into 3/4 inch dice.

2. 2

   Place potatoes in a large saucepan and add water to cover by one inch. Bring to a boil over medium-high heat; add one tablespoon salt, reduce heat to medium and simmer, stirring once or twice, until potatoes are tender, about 8 minutes. Drain well.

3. 3

   While still warm, sprinkle red wine vinegar evenly over drained potatoes, & mix well. Let stand for 20 minutes - the potatoes will soak up the vinegar.

4. 4

   In a blender, combine mayonnaise, sour cream, yolks from hard-boiled eggs, mustard, garlic powder, onion powder, salt & pepper. Blend until smooth.

5. 5

   In a large bowl, combine potatoes, celery, shallots, pickled mustard seeds, hard-boiled egg whites, dressing from blender, and dill. Mix well & taste to check seasonings.

6. 6

   Chill well in fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.