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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Creamy Red Potato Salad with Celery Seeds Recipe

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This recipe for Creamy Red Potato Salad with Celery Seeds is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

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

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.

Personal Notes:
Personal Notes:
One of the Pruitt Family's favorite recipes.

 

 

 

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