Creamy Red Potato Salad

Creamy Red Potato Salad



Prep Time: 15 Min

Cook Time: 15 - 20 Min

1. Add the potatoes to a medium sized pot filled with cold water. Set to medium high and boil 15 – 20 Minutes until fork tender. Strain and set into an iced bath / run under cold water to stop the potatoes from overcooking.

1. In a small mixing bowl, combine all of the ingredients for the dressing EXCEPT the parsley. Season with sea salt and pepper and whisk together.

1. In a medium sized mixing bowl, add the sliced green onion and diced celery. Slice the potatoes in half and add them to the bowl as well. Start by dressing the salad with half the dressing and toss together to coat the potatoes. Add more dressing until the salad is nice and creamy.

**Refrigerate additional dressing for future use should there be any left

1. Sprinkle with the fresh parsley and celery leaves. Cover the salad and refrigerate until ready to eat.

 

                    Grocery List

• 650g package Mini Red Potatoes (about 25)
• 2 stalks Celery, diced (separate the leaves (about 1 Tbsp.)
• 2 Green Onions, sliced

 

• ¼ C Mayonnaise
• 2 Tbsp. Sour Cream
• 1 Tbsp. White Vinegar
• 1 clove Garlic, minced
• 1 ½ Tbsp. fresh Chives, chopped
• 2 Tbsp. fresh Parsley, chopped
• ¼ Tsp. Red Pepper Flakes
• Sea Salt / Black Pepper