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Tangy Potato Salad
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Brief Description
Mayo and Vinegar-based potato salad for your summer barbeque!
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Main Ingredient
Potatoes
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Category: Side dishes
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
For the mayo, sour cream, and seasonings these are estimated measurements. Adjust based on your own personal taste!
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Posted By: shivalikpoovaiah
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Posted On: Jul 27, 2021
Number of Servings:
Ingredients:
- 5 pounds - Red Potatoes
- 4 tablespoons - Apple Cider Vinegar
- 2 tablespoons - Mayonnaise
- 4 tablespoons - Sour Cream
- 3 whole - Green Onions
- 1 whole - Yellow Onion
- 1 teaspoons - Salt
- 1 tablespoons - Fresh Ground Black Pepper
- 1 teaspoons - Cajun Seasoning
- 1 teaspoons - Dijon Mustard
- 2 tablespoons - Fresh Parsley
- 2 whole - Celery Stalks
- 1 tablespoons - Paprika
Directions:
1) Boil whole (skin on) potatoes in a large pot of water until semi-soft. A fork should easily penetrate potato with some resistance. Slightly harder than if making mashed potatoes. Remove from water and allow to slightly cool (1-2 minutes).
2) Cut each potato into quarters, or 6 pieces if larger. Add to large mixing bowl.
3) Top warm potatoes with apple cider vinegar. Allow to sit 10-15 minutes to cool and absorb vinegar. This can be done while prepping other ingredients.
4) Finely chop green onions, yellow onion, parsley, and celery. Add to bowl after potatoes have cooled.
5) Add wet ingredients: Mayo, Sour Cream, and mustard. Gently mix ingredients with a wood spoon.
6) Add dry seasonings: salt, pepper, and cajun seasoning. Stir contents to combine. Some Potatoes will mash while others should be left as chunks.
7) Taste test and add additional wet or dry ingredients per preference. I like a lot of sour cream in mine! Stir again if needed.
8) Top with paprika so surface is dusted and covered.
9) Cover and put in fridge. Allow flavors to meld a few hours before serving. Enjoy!
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