Superb Potato Salad
Like the title says, this potato salad is one of the best! Put this traditional recipe to the test and it’s sure to beat out those pre-packaged potato salads.
Ingredients
- 48 ounce(s) red potatoes, cut into 3/4-inch pieces
- 2 33/50 tablespoon(s) white wine vinegar, (used incrementally)
- 3 hard-cooked large eggs
- 1/4 cup(s) reduced-fat mayonnaise
- 1/4 cup(s) reduced-fat sour cream
- 1/4 cup(s) buttermilk
- 3 tablespoon(s) prepared mustard
- 1 teaspoon(s) freshly ground black pepper
- 1/2 teaspoon(s) kosher salt
- 2/3 cup(s) chopped red onion
- 2/3 cup(s) chopped red bell pepper
- 2/3 cup(s) chopped sweet pickles
- 1/2 cup(s) thinly sliced green onions (approx. 2 bunches)
- 6 ounce(s) sugar snap peas, trimmed, blanched, and cut into 3/4-inch pieces
Instructions
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Put the potatoes in a large saucepan; cover with water.
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Bring to a boil.
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Reduce heat, and simmer 12 minutes or until tender; drain.
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Put potatoes in a large bowl.
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Add 2 tablespoons white wine vinegar, and toss gently.
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Cool completely.
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Chop egg whites (do not need yolks); set aside.
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Combine remaining 2 teaspoons vinegar, mayonnaise, sour cream, buttermilk, mustard, black pepper, and kosher salt in a small bowl; stir with a whisk.
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Add in vinegar mixture, egg whites, red onion, red bell pepper, sweet pickles, green onion, and sugar snap peas to potato mixture, stirring gently to coat.
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Allow to chill before serving.
Nutrition
Calories: 1862.76kcalCarbohydrates: 311.75gProtein: 60.02gFat: 51.6gSaturated Fat: 13.24gCholesterol: 599.76mgSodium: 3444.16mgFiber: 37.85gSugar: 42.1g
Tried this recipe?Let us know how it was!