DR. OZ : Awesome Potato Salad

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  • 2 pounds small yellow, red or white potatoes
    1 tablespoon apple cider vinegar (substitute: white wine vinegar or white vinegar)
    1/2 cup sour cream
    1/4 cup mayonnaise
    1 tablespoon yellow mustard (substitute Dijon or whole grain mustard)
    1/2 cup finely chopped red onion (1 medium)
    1/2 cup finely chopped celery (3 ribs)
    1/3 cup finely chopped dill pickles
    2 hard-boiled eggs, peeled and chopped
    Salt and freshly ground black pepper, to taste

Cook Potatoes

  1. Add potatoes to large pot then cover with 1 1/2 inches of water. Season with salt. 1 teaspoon for every quart of water.
  2. Bring water to a boil then reduce to a low simmer. Cook 15 to 20 minutes or until potatoes can easily be pierced with a fork.
  3. While potatoes cook, set up an ice bath. Add cold water to a medium bowl then add ice. Drain potatoes then add to ice bath. Once cooled, peel potatoes by gently pinching the skin and pulling it away.
  4. Chop peeled potatoes into bite-size chunks then add to a large bowl. Scatter 1 tablespoon of vinegar over potatoes and lightly season with salt.
Awesome Potato Salad
Awesome Potato Salad

Prepare Potato Salad

  • While the potatoes cook, add onions to a small bowl then cover with warm water. Wait 10 minutes then rinse. (This tones down the onions a little).
  • In a medium bowl, combine sour cream, mayonnaise and mustard.
  • Add dressing, onion, celery, pickles, eggs and herbs to potatoes. Gently stir to combine. (Try not to mash the potatoes). Season with salt and pepper.
  • Refrigerate at least 30 minutes before serving. Serve cold or bring to room temperature.
  • Notes and Tips
  • Make-Ahead Tip: If we have the time, we make this a day in advance. The flavors really meld together overnight.
  • Storing: Keep refrigerated salad up to 3 days.

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REMEMBER to Eat in Moderation – Some recipes posted are not necessarily for Weight Loss as some people are not dieting!

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