From People magazine, a summer potato salad that my sister said was just great!
Ingredients: 1 1/2 c. apple cider vinegar, 2 c. sugar, 1/4 c. water, 1/2 c. mustard seeds, 4 lbs. red potatoes, 2/3 c. sour cream, 2/3 cup mayo, 1/3 c. champagne vinegar, 1/3 c. dijon mustard, 1/3 c. whole grain mustard, 1/3 c. honey, 1/3 c. olive oil, 1 tbsp. salt, 1 1/2 c. diced celery, 1 c. dried, sweet onion, 1/2 c. chopped flat leaf parsley, 1/4 cup chopped, fresh dill, celery leaves.
1) Cook cider vinegar, sugar and water in medium saucepan over medium high heat. Stir often until sugar is dissolved and add mustard seeds. Cook 20 minutes, strain seeds, reserving liquid and set aside.
2) Simmer until reserved liquid is syrupy and reduced by half.
3) Pour syrup over seeds, set aside and cool. Place potatoes in a large bowl. Whisk with cream, next 6 ingredients and 1 1/2 tsp. salt. Pour over mix, stir gently.
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