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My go to when I want a potato salad with a mayonnaise dressing and lots of colourful veggies. It’s great for a picnic with chicken or cold meats. It would also be a really good accompaniment to barbecued fish. We know that Mom made the “best” potato salad ever but….it’s delicious anyway!
2 lbs. new potatoes, unpeeled
2 Tbsp. white wine vinegar
2 Tbsp. canola oil or EVOO
½ cup shelled peas, or thawed frozen peas
¼ cup each, finely chopped flat leaf parsley, diced celery, chopped green onions & diced red bell peppers
1/3 cup sour cream or (yogurt for a more tangy dressing)
1/3 cup mayonnaise (reduced fat mayonnaise is just fine)
1 Tbsp. Dijon mustard
¼ tsp. each, salt, pepper and celery seeds
Scrub potatoes and leave whole. Cook in a pot of boiling salted water, lid on for approximately 12 – 20 minutes or until just tender when pierced with a thin metal skewer. ** Drain potatoes, return to low heat for a few seconds to dry them a bit; let cool just until they can be handled. Peel if you like; cut into chunks & place in a large bowl. Immediately sprinkle with the vinegar & oil, turn the potatoes in the oil & vinegar to coat evenly; cool.
Meanwhile, blanch the peas for 1 – 2 minutes** in boiling salted water. Drain the peas & run under cold water until cool and drain well.
Make the Dressing:
In a small bowl, stir together the mayo, sour cream or yogurt, mustard, salt, pepper & celery seeds. **You can make the dressing up to a day in advance.
Assemble the Salad:
Add peas, parsley, celery, green onions & red bell peppers to potatoes, tossing gently. Add the dressing to the salad and lightly combine until everything is coated with the dressing. Taste, adding salt & pepper to taste. Can be made 3 hours ahead and kept chilled until ready to serve. I personally dislike ice-cold potato salad so I remove it from the fridge & let it stand for 30 minutes or so.