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Categories:
red potatoes lemon juice kosher salt cider vinegar kosher salt fresh ground pepper sour cream mayonnaise fresh basil parsley cider vinegar mustard garlic Worcestershire sauce onion celery
Viewed: 33 - Published at: 8 years agoIngredients
- 3 lbs small red potatoes
- 1 tablespoon lemon juice
- kosher salt
- 1 tablespoon cider vinegar
- kosher salt
- fresh ground pepper
- 12 cup sour cream
- 12 cup mayonnaise
- 14 cup chopped fresh basil
- 14 cup chopped fresh parsley
- 2 tablespoons cider vinegar
- 12 teaspoon Dijon mustard
- 2 cloves garlic, chopped
- 1 tablespoon Worcestershire sauce (optional)
- 12-34 cup chopped onion
- 12 cup thinly sliced celery
Method
- in a large pot, bring potatoes to a boil with lemon juice and kosher salt.
- bring to boil, lower to simmer and cook 12-15 minutes, until you can pierce it with a skewer or knife, drain and cool for 15 minutes, or until you can handle them meanwhile, mix dressing ingredients together in a medium sized bowl.
- prepare a large bowl.
- cut potatoes in quarters and add to the large bowl.
- drizzle with vinegar, salt, pepper, stir.
- add dressing,.
- refrigerate 3 hours or up to 3 days.
