It sounds crazy because I love to cook, but I have never been able to make potato salad worth a darn until now, thanks to this neat little recipe. Success at last!

This, too, is much tastier the next day.

  • 3 lbs. small new potatoes
  • 1/4 cup tarragon vinegar
  • 2-3 TBS. sugar
  • 1/4 tsp. paprika
  • 1/3 cup chopped green pepper
  • 1/4 cup chopped green onions
  • 1 tsp. caraway seeds crushed in a mortar with pestle
  • 1/4 tsp. celery seeds
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise salt & pepper
  • 3 TBS. snipped fresh chives

Cook the potatoes in a large pot of boiling water until just tender when pierced with a knife. Drain and pat dry. Cool slightly. Cut into 1/4-inch thick slices. Combine vinegar, 2 TBS. sugar, paprika, salt, and a generous amount of pepper in a large bowl. Mix in the warm potatoes. Let marinate for about 45 minutes. Gently mix in the bell pepper, green onions, and caraway and celery seeds. Combine the sour cream and the mayonnaise; mix into salad. Adjust seasonings and add the remaining 1 TBS. of sugar if desired. Cover and refrigerate until well chilled. Let salad stand at room temperature 30 minutes before serving. Line large shallow bowl or platter with lettuce. Add the salad and sprinkle with chives.

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