Classic potato

Preparation

1. Bring a large pot of water to a boil. Add the potatoes, cover and cook over medium heat for 12-15 minutes or until tender-firm. Drain and let cool.

2. Meanwhile, make the dressing: In a large bowl, whisk together the sour cream, mayonnaise, mustard, horseradish, cucumber juice, sugar, salt and pepper and mix well.

3. Add the cucumber, green onion, cucumber and hot potatoes. Stir gently to mix and coat. Cover and refrigerate at least 1 hour to allow flavors to develop.

4. Serve potato salad or cooled to room temperature.

Recipe Notes

• Prepare the potato salad and refrigerate in an airtight container for up to two days.
• equal-sized potatoes cooked simultaneously. Boil the potatoes for a salad only company bidding phase. Boiled potatoes absorb too much dressing and soft.
• When selecting potatoes, choose ones that fairly clean, smooth and firm are. Do not choose with wrinkled skin, soft dark areas or cut green areas. Green dots signify that were exposed to the light; lay before cooking to cut to remove bitterness.
• The potato is more fragile than it looks, so handle with care to avoid pressure points. Keep them unwashed Keep in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar into starch and potato lose their natural sweetness converted.
• potatoes in potato starch are low recommended, as they keep their shape in a salad. Low starch varieties include Yukon Golds blue, red and purple skin fry.
• Add a can of drained tuna or salmon, drained beans, black beans or peas or pieces of ham salad for a more robust version of this potato salad.
• For the color version of this salad, a mix of small blue potatoes, red skin and Yukon Gold.