Creamy Red Potato Salad with Celery Seeds Recipe
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 This recipe for Creamy Red Potato Salad with Celery Seeds, by Linda Pruitt, is from The Ridgecrest First Ward's Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Linda Pruitt
Added: Monday, January 28, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 Lbs. Red Potatoes, unpeeled, well-scrubbed
Dressing:
3/4 Cup Sour Cream
3/4 Cup Mayonaisse
2 Stalks Celery, finely chopped
1 Tbsp. Celery Seed
2 Tbsp. Green Onion, finely chopped
4 Tbsp. Fresh Parsely, finely chopped
1 Tsp. Dry Mustard
1/2 Tsp. Salt
1/4 Tsp. White Pepper
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Directions: |
Directions:Fill a large pot 3/4 full with water and bring to a boil over high heat. Add salt to taste and 3 lbs.
red potatoes. Cook until tender but slightly resistant when pierced with a fork,
25-30 minutes. Drain and let cool, then cut the unpeeled potatoes into 1-inch cubes. Place in a bowl; set aside.
Dressing: In a separate small bowl combine sour cream, mayonnaise, celery stalks, celery seeds, green onions, fresh parsley, dry mustard, salt, and white pepper. Using a large spoon mix well.
Pour dressing over potatoes and mix gently until evenly coated. Taste and adjust seasonings if you want. Transfer to a serving bowl, garnish with 1 tablespoon chopped fresh parsley and 1 tablespoon finely chopped green onion. Before serving, cover and refrigerate 1 to 2 hours to chill and blend the flavors. |
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Personal
Notes: |
Personal
Notes: One of the Pruitt Family's favorite recipes.
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