Description
A recipe for Red Potato Salad With Olives and Celery

Ingredients

• 3 pounds medium red-skinned potatoes
  
• Dressing
  
• 3/4 cup sour cream
  
• 3/4 cup mayonnaise
  
• 2 celery stalks, finely diced
  
• 1/2 tablespoon celery seed
  
• 2 tablespoons chopped chives
  
• 1 teaspoon dried mustard
  
• 3/4 cup Lindsay Sliced Black Ripe Olives
  
• Salt and freshly ground white pepper, to taste
  
• 1/4 cup chopped parsley
  
• Garnish
  
• 1 tablespoon chopped parsley
  
• 1 tablespoon finely chopped chives

Preparation
In large pot of boiling water, cook potatoes until tender but slightly resistant when pierced with fork, about 30 minutes. Drain and cool, but do not peel. When cool, cut into 1 1/2-inch pieces and place in medium bowl.

In small bowl, combine sour cream, mayonnaise, celery, celery seed, chives, mustard, olives, salt, pepper and parsley. Mix well.

Pour mixture over potatoes and toss gently until evenly coated. Refrigerate 1 to 2 hours.

Transfer salad to serving bowl and garnish with parsley and chives. Serve cold or chill up to 24 hours before serving.

Taste for seasoning.

Chef's Tip: The red skins are left on the potatoes in this salad for extra color and texture. Celery seed and celery add freshness and crispness as well as a counterpoint for the tangy chives. This salad is perfect with cold roasted chicken.

Recipe courtesy of "The Taste of Summer" by Diane Rossen Worthington.

Nutrition
no information available

Serves
Serves: 6 to 8

Variations
no information available