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PRIZE WINNING POTATO SALAD

 

Recipe from Sober Celebrations
There are as many recipes for potato salad as there are cooks, but this one, I must say, really takes the prize. The key lies in marinating the potatoes before adding the mayonnaise and sour cream. This gives them a chance to develop real flavor from the seasoning, often missing from homemade versions.
   Red potatoes will hold up best for salad, but you can also make this with buttery Yukon Golds or everyday white potatoes. Baking potatoes will crumble and are best left to mashed potato recipes. Five pounds of potatoes will yield a sufficient amount, but you can always double the recipe if you feel it necessary. With other offerings on the buffet table, it's unlikely you'll need much more, although given its "prize-winning" taste, you may be pleasantly surprised! If sweet onions such as Vidalias are available, by all means use them, as they add a lovely, mild flavor to the salad. I like a bit of crunch, so I always add chopped celery too. You can substitute a light mayonnaise and sour cream to cut back on calories and fat. If you make this the night before, it will definitely need a splash of milk to "loosen" it up before serving.
Serves 20


Ingredients

• 5 pounds red potatoes
• 1 tablespoon granulated sugar
• 2 tablespoons white wine vinegar
• Salt and pepper to taste
• 1 large onion, peeled and diced
• 1 large celery stalk, trimmed, peeled, and diced
• 1 cup of mayonnaise
• 1 cup sour cream
• Paprika for sprinkling


Directions
1.
Wash and place the potatoes in a large saucepan, add a good pinch of salt, cover with cold water, and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are fork-tender, about 30 minutes. Drain and allow to cool until they are easy to handle.

2. Using a sharp paring knife, remove the skins and any eyes or blemishes. Cut the potatoes in half and then into 1/3-inch-thick half-moons and place in a large mixing bowl. Sprinkle with the sugar and vinegar, season with salt and pepper, and using a rubber spatula, carefully toss the potatoes to coat. Cover and refrigerate until the potatoes are completely cold, about 2 hours.

3. Add the diced onion and celery, mayonnaise, and sour cream, and gently stir to combine. Taste for the addition of salt and pepper and refrigerate until ready to serve. When serving, stir in a splash of milk to "loosen" if necessary, sprinkle the top with paprika, and serve immediately.
 

 

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