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red potatoes cider vinegar stalk celery green onions mayonnaise sour cream salt ground pepper bacon bits
Viewed: 34 - Published at: 10 months agoIngredients
- 2 12-3 lbs red potatoes
- 12 cup cider vinegar
- 3 large stalk celery
- 4 green onions
- 1 cup Hellmann's mayonnaise
- 12 cup sour cream
- 12 teaspoon salt
- 14 teaspoon ground pepper
- 14 cup bacon bits (optional)
Method
- Scrub the potatoes and remove the eyes (do not peel).
- Place in a 3-quart pot, cover with water and put on to boil (no lid) until a fork slides in easily - about 20 minutes for small potatoes, longer for large ones.
- Drain.
- While still hot, stab each potato with a fork and use it to hold the potato to a plate or cutting board so that you don't burn your fingers.
- With a sharp knife, cut each potato into 3/4" wedges.
- (Cut the wedges in half the long way, as well, if the potatoes are large.
- ).
- Remove the wedges to a large pyrex bowl and pour half of the vinegar evenly over them.
- Stir the wedges gently and pour in the rest of the vinegar, stir again.
- Let stand for 20 minutes at room temperature.
- While the potatoes are marinating, cut the celery into a medium dice, and slice the green onions up to about three inches from the dark green end.
- Measure out the mayonnaise and the sour cream, and when the twenty minutes have passed, mix everything together, just until combined (add bacon pieces if desired).
- Serve right away or refrigerate until chilled - it's good both ways.
- Hint: Don't overmix, or the potatoes will get mashy, but it tastes good anyway.
