New York Potato Salad

Recipe Ingredients

3 lbs	1362g / 48oz	Russet potatoes
2 tablespoons	30ml	White wine vinegar
1 1/2 teaspoons	7.5ml	Dry mustard
3/4 cup	177ml	Mayonnaise
1/2 cup	118ml	Sour cream
2 tablespoons	30ml	Sugar
1 1/2 teaspoons	7.5ml	Hungarian hot paprika
1		Green bell pepper - diced
1		Red bell pepper - diced
2		Celery stalks - diced
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Hard-boiled eggs - (optional), chilled,
		Shelled, and sliced
		Chopped fresh parsley

Recipe Instructions

Cover potatoes with salted water in large pot. Cover and boil gently until potatoes are tender but still hold their shape, about 30 minutes. Drain and cool slightly. Peel and cut into 1-inch pieces. Transfer potato pieces to large bowl.

Stir vinegar and mustard in medium bowl until mustard dissolves. Mix in mayonnaise, sour cream, sugar and paprika. Add bell peppers and celery. Pour dressing over warm potatoes; toss gently. Season with salt and pepper. Cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)

Garnish with sliced eggs and chopped parsley. Serve at room temperature.

This recipe yields 8 servings.

Source:
Bon Appetit, March 1991

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