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Categories:
potatoes sour cream balsamic vinegar olive oil salt black pepper black pepper scallions celery coarsly
Viewed: 17 - Published at: 7 years agoIngredients
- 2 pounds potatoes new red
- 1 cup sour cream
- 1/4 cup balsamic vinegar
- 1 tablespoon olive oil
- 2 teaspoons salt
- 2 teaspoons black pepper freshly ground
- 1 x black pepper freshly ground
- 1 cup scallions, spring or green onions sliced
- 1/2 cup celery coarsly chopped
- 1 cup radishes sliced
Method
- Cook potatoes in a large pot of boiling salted water over medium heat just until tender, 15 to 20 minutes.
- Meanwhile, make balsamic dressing: Whisk sour cream, balsamic vinegar, olive oil, salt and pepper in a large bowl until blended.
- Stir in all but 2 tablespoons sliced scallions.
- Drain potatoes well in a colander.
- Transfer to bowl, add dressing and gently toss to coat.
- Let potatoes cool to room temperature.
- Add celery and radishes to potatoes in bowl and toss gently to combine.
- Line serving bowl with romaine leaves and spoon potato salad onto lettuce.
- Sprinkle salad with reserved scallions.
