Description
A recipe from an old australian women's weekly cookbook. The french dressing and the sour cream put a nice tang to this version of potato salad. I have included the 1 hour resting time for the potatoes in the cooking time.
Ingredients
- Potatoes
- French Dressing
- Celery
- Green Onions
- Mayonnaise
- Sour Cream
- Prepared Mustard
- Cucumber
Instructions
- If using old potatoes, peel and cook until tender but still firm
- If using new potatoes, cook in their jackets until tender but still firm
- You can either leave the skin on the new potatoes or peel the skin off the new potates when cooked, if desired
- I prefer to leave the skin on the new potatoes
- Slice potatoes into large dice while still warm
- Put the warm potatoes into a bowl, pour the french dressing immediately over the warm potatoes, toss gently to coat each potato piece with the dressing
- Let stand for 1 hour
- Add celery and shallots
- Combine mayonnaise, sour cream, and mustard, blend well
- Mix gently into potato mixture
- Salt to taste and then refrigerate
- Just before serving, mix in the diced deseeded cucumber