Classic Potato Salad

Go beyond the deli potato salad mayonnaise earth and try this simple version, made at home. This is much better if your home. I have to give it to wash a foretaste of the face a few chopped cucumber and a little horseradish sauce. A tip for the salad is sure to add the dressing while the potatoes are still warm so they absorb more flavor.

Preparation time: 20 minutes

Cooking time: 15 minutes

Cool: 1 hour

Total time: 1 hour and 35 minutes

Yield: 8 servings

Ingredients:

• 2 pounds small red skinned or Yukon gold potatoes, washed,
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon prepared white horseradish
• 1 tablespoon of pickle juice
• 1 teaspoon of sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 small cucumbers, cut in half lengthwise, seeds and cut crosswise into slices (1 1/2 cups)
• 1/2 cup chopped green onions
• 1/3 cup finely chopped dill pickles

Preparation:

1 Bring a large pot of water to a boil. Add potatoes, cover and cook over medium heat for 12-15 minutes or until they are soft solid consistency. Drain and let cool.

. 2 Meanwhile, prepare the sauce: In a large bowl, whisk spice up the sour cream, mayonnaise, mustard, horseradish, cucumber juice, sugar, salt and pepper and mix well.

Three. Stir in cucumber, green onions, pickles and hot potatoes. Stir gently to mix and cover. In order to develop flavor and to cover in the refrigerator for at least 1 hour.

April. Potato salad serve cold or at room temperature.

Recipe Notes

• Prepare the potato salad in the refrigerator in an airtight container up to 2 days in advance.
• equal-sized chips cooked at the same time. Boil potatoes for salad farm just tender stage. Baked potatoes absorb dressing and too soft.
• When selecting potatoes, choose ones that are pretty clean, smooth and firm. Do not select the with wrinkled skins, soft cut dark areas or green spaces. The mean green spots that were exposed to light; cut to remove the area before cooking to bitterness.
• The potato is more fragile than it appears, so treat with care to avoid bruising. Store unwashed in a dark, cool and well-ventilated place. If in a place that is too hot is saved, the sugar and potato starch will convert lose their natural sweetness.
• Potatoes are a low starch content of potato salad recommended because they hold their shape in a salad. Low starch varieties are blue, purple, Yukon gold, red skin and fried.
• Add a can of tuna or salmon, drained, drained beans, black beans or chickpeas, or pieces of ham salad for a more consistent this potato salad version.
• For a color version of this salad, a mixture of small blue potatoes, red skin and Yukon Gold.