Potato Salad

Superb Potato Salad

Created by The MDM Team, Wednesday, November 14, 2007

Like the title says, this potato salad is one of the best! Put this traditional recipe to the test and it's sure to beat out those pre-packaged potato salads.

Ingredients

3 lb. red potatoes, cut into 3/4-inch pieces
8 tsp. white wine vinegar, (used incrementally)
3 hard-cooked large eggs
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat sour cream
1/4 cup buttermilk
3 tbsp. prepared mustard
1 tsp. freshly ground black pepper
1/2 tsp. kosher salt
2/3 cup chopped red onion
2/3 cup chopped red bell pepper
2/3 cup chopped sweet pickles
1/2 cup thinly sliced green onions (approx. 2 bunches)
6 oz. sugar snap peas, trimmed, blanched, and cut into 3/4-inch pieces

Methods/steps

Put the potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 12 minutes or until tender; drain. Put potatoes in a large bowl. Add 2 tablespoons white wine vinegar, and toss gently. Cool completely. Chop egg whites (do not need yolks); set aside. Combine remaining 2 teaspoons vinegar, mayonnaise, sour cream, buttermilk, mustard, black pepper, and kosher salt in a small bowl; stir with a whisk. Add in vinegar mixture, egg whites, red onion, red bell pepper, sweet pickles, green onion, and sugar snap peas to potato mixture, stirring gently to coat. Allow to chill before serving