Potato Salad

Ingredients:

1 lb. new red potatoes, chopped into chunks
2 yellow squash, chopped into chunks
1 red onion, chopped
2 carrots, grated
3 stalks celery, chopped
1 tbsp parsley
1/2 c mayonnaise
1/4 c sour cream
1/2 tsp salt
1/4 tsp pepper

Method:

Just barely cover the potatoes in a large pot with water. Place the pot on high heat. Bring to a quick steady boil. Turn the heat to low and continue cooking 15 minutes or until the potatoes are fork tender.

Drain well and allow to cool completely. Place the squash, onion, carrots and celery into a mixing bowl. Sprinkle in the parsley.

In a separate bowl combine the mayonnaise and sour cream.

Sprinkle in the salt and pepper and mix to incorporate together. Pour the mixture into the bowl with the vegetables and stir together. Add the potatoes and gently stir with a rubber spatula to coat.

White potatoes can be substituted for the red ones if you are in a pinch. They may be a little drier but they taste just as good.

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