One potato, two potato…yep, it’s a delicious potato recipe just in time to celebrate both National Potato Month and the end of summer! You’ve got to try this tasty Basic Potato Salad. It’s quick, easy, and oh so good! And if you’re like me, you will love it! I may have mentioned once or twice before that I am a huge potato lover. My husband says it comes from both my German and Irish heritage. Not sure it that’s true, but all I know is that I would definitely always choose potatoes over rice – any day, any way!
This recipe is simple, basic and in my mind goes well with any type of main dish that you are preparing. To me, a Basic Potato Salad is the perfect side dish! And it’s even better the next day – the flavors really come out and for me, I always have a spoon or fork nearby to snag a bite every now and again throughout the day!!!
Basic Potato Salad
(adapted from Martha Stewart)
2 lbs. small Yukon Gold or white potatoes, quartered
1/4 cup white wine vinegar
2 scallions, thinly sliced
Freshly Ground Pepper
1/4 cup mayonnaise
1/4 cup sour cream
In a large pot of boiling water, add potatoes, reduce heat to medium-high and cook until potatoes are fork tender, about 15-25 minutes.
Meanwhile in a large bowl add vinegar, scallion whites, 1 teaspoon salt and 1/4 teaspoon pepper and mix. Add hot potatoes to vinegar mixture and combine. Toss mixture occasionally while cooling to room temperature – approximately 1 hour.
In a small bowl, mix the mayonnaise and sour cream then pour over the potato mixture and combine. Add the scallion greens and gently toss. Refrigerate until chilled, or ready to serve.