Potato salad
Try this Potato salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 1/4 cup water
- 1/3 cup olive oil
- 1/3 cup honey
- 2/3 cup mayonnaise
- 2 cup sugar
- 1 1/2 cups celery chopped
- celery leaves
- 2/3 cup sour cream
- 1/2 cup fresh parsley chopped
- 1 1/2 cup cider vinegar
- 1 cup finely chopped onions
- 1/3 cup dijon mustard
- 1/4 cup fresh dill chopped
- 1/2 cup mustard seed
- 4 pounds red potatoes quartered cooked n cooled
- 1/3 cup champagne vinegar
- 1/3 cup whole grain mustard
- 1 tbsp salt divided
- Carbohydrate 58.5527070185728 g
- Cholesterol 14.4750000122364 mg
- Fat 23.3826447770514 g
- Fiber 8.31502753385562 g
- Protein 9.7485714684508 g
- Saturated Fat 4.190772746309 g
- Serving Size 1 1 Serving (402g)
- Sodium 456.478223471785 mg
- Sugar 50.2376794847172 g
- Trans Fat 6.64301637176699 g
- Calories 469 calories
1. Cook cider vinegar,sugar,and water in medium saucepan over medium heat,stirring often,until Sugar is dissolved. Add mustard seeds. Cook 20 minutes or until seeds are soft but slightly firm. Strain seeds reserving liquid;set seeds aside. Simmer reserved liquid until syrupy and reduced by half. Pour syrup over seeds; set aside and cool 2. Place potatoes in large bowl, set aside. Whisk sour cream,next add next 6 ingredients and 1 1/2 tsp salt in a medium bowl . Pour mixture over potatoes . Toss gently. 3. Stir celery and next 3 ingredients ,2 tbsp mustard seed and remaining salt into potato mixture. Cover and chill3 to 4 hours. Garnish with celery leaves..
