Wednesday, May 08, 2013

Garlic and Herb Potato Salad

I'll go out on a limb, and guess you probably aren't the sort of person that will peel and trim their new potatoes into perfect ovals before cooking. If you are-you will be rewarded with beautifully shaped, uniform potatoes in your salad, but I won't judge if you don't.

Any extra dressing is just super on a wedge of iceberg.

You Will Need:

1-2 pounds new potatoes, peeled
1/2 cup sour cream
1/4 cup heavy cream
2-3 tablespoons cider vinegar
2 teaspoons granulated sugar
Black pepper
2 large scallions, chopped
1-2 cloves minced garlic
Sprouts or micro greens for a garnish if you have them

I'm not giving exact measurements on the herbs as that is largely a matter of taste. I would go easy on the taragon as it can be overwhelming, but again I can't dictate what you like.

Boil the potatoes taking care not to overcook them. Drain, and let cool before slicing lengthwise into 1/2 inch thickness slices. Combine remaining ingredients except greens, and whisk until smooth. Toss gently with potatoes. Serve chilled.

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