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Categories:Viewed: 37 - Published at: 8 years ago
Ingredients
- 3 lbs red potatoes, quarted
- 1/4 cup apple cider vinegar
- 1 1/2 teaspoons salt
- 1/4 teaspoon cracked pepper
- 3 ribs celery, thinly sliced
- 3 scallions, thinly sliced
- 3 tablespoons chopped fresh parsley
- 1 1/4 cups sour cream, and onion dip (from 16oz container)
Method
- In pot, bring potatoes and enough salted water to cover to boil over high heat. Reduce heat to medium; cook until tender, 15-20 minutes. Drain; rinse under cold water until slightly cooled.
- Transfer potatoes to serving bowl; toss with vinegar, salt and pepper. Cover; refrigerate until chilled, about 1 hour. Stir celery, scallions and parsley into dip; toss with potatoes until evenly coated.
