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May 15, 2009

New Fashioned Potato Salad - Yum


By Beth Sollars "Singingirl Cooks!"

This recipe is the perfect way to kick off your memorial day weekend!  So, kick your potato salad up a notch and try this delicious concoction for your weekend memories. Finely chopped colorful vegetables give this great flavor. Paul named this one for me. He said it was anything but old fashioned potato salad!


The Dream Team:

3 to 4 lb. potatoes
1/2 of a red onion
1 small jalapeño pepper, seeded
1 medium carrot
1 medium stalk of celery
1 clove garlic
1/2 cup chopped fresh parsley
1/2 cup mayonnaise
1/3 cup sour cream
1-1/2 Tbs. Dijon mustard
1/2 tsp. seasoned salt (such as Emeril’s Essence)
Freshly ground black pepper and extra salt to taste


Throw a little salt in with your potatoes and boil whole with the skin on until firm tender. Drain and allow to cool until you can handle them.


Halve and seed a small jalapeno pepper. Remove most of the seeds.


Hello gorgeous again! Place the carrot, celery, onion, jalapeno and garlic in the food processor and chop very fine.


It should look like this.


Chop the parsley last in the processor and add it to the veggies in a bowl, then set aside.


Mix the mayo, sour cream, mustard and the seasonings together.


And lastly, some freshly ground black pepper to taste.


When potatoes are cool enough to handle, remove the skins which is much easier to do after they are cooked.  The skins on the cooked potatoes are practically peeling off by themselves.


The skins come off very easily by hand or peeling with a paring knife.


Oh my gosh, there they are in all their naked glory.


Cut them into nice edible size pieces. Slightly undercooking them will ensure that the pieces stay firm and you don't end up with a pile of mashed potato salad.  You should have about six or seven cups of potatoes.


Dump the potatoes into a large bowl with all the finely chopped veggies.  It looks like confetti! Toss with the potatoes lightly to mix.


Pour the dressing over the warm potatoes and veggies and gently mix together to coat well. 
Cover and chill.


Spoon into a colorful serving dish, then relax (or go chill)l while your new potato salad is chilling. Serve cold. Get ready for lotsa compliments!

Beth's New Cookbook is on kitchen counters now!  Get yours!  Email Beth at singingirl1216@comcast.net to get your copy!  Your tummy will thank you.

Happy Holidays

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