The perfect potato

Preparation

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

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

3. Add the cucumber, green onions, pickles and hot potatoes.

Stir gently to mix and coat. Cover and refrigerate at least 1 hour to allow flavors to develop.

4. Serve the potato salad chilled or at room temperature.

Recipe Notes

• Prepare the potato salad and refrigerate in an airtight container for 2 days.
• equal potatoes cooked simultaneously. Boil the potatoes for a salad just for signing up offer phase. Boiled potatoes absorb too much dressing and be soft.
• When selecting potatoes, choose ones that are fairly clean, smooth and firm. People with wrinkled skin, dark soft spots you select no, green spaces cut surfaces. Green points mean that they were exposed to light; Laying before cooking to remove bitterness cut.
• The potato is more fragile than it looks, so handle with care to avoid bruising. Keep Keep unwashed in a cool, dark, well-ventilated place. If in one place, too hot is stored, the sugar is converted to starch and potatoes lose their natural sweetness.
• Potatoes is recommended for low-starch potato salad, a salad retains its shape. Low strength Yukon Golds varieties are blue, red and purple skin roast.
• Add a can of drained tuna or salmon, drained bean, black beans or peas or pieces of ham with salad for a more consistent version of this potato salad.
• For the color version of this salad, a mixture of small blue potatoes, red skin and Yukon Gold.