Seriously Simple: Potato salad two ways
By Diane Rossen Worthington, Tribune Content Agency
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3. In a small bowl, combine sour cream, mayonnaise, celery, scallions, celery seed, parsley, chopped egg, mustard, salt and pepper. Mix well.
4. Pour mixture over potatoes and mix gently until coated. Taste for seasoning. Refrigerate at least 2 hours or up to one day ahead.
5. To serve, transfer to a serving bowl and garnish with parsley. Serve cold.
Advance preparation: Can be made one day ahead, covered and refrigerated. Remove from the refrigerator 15 minutes before serving. Taste for seasoning before serving.
Potato Salad with Sun-Dried Tomato Caper Vinaigrette
Serves 6 to 8
Vinaigrette
1/4 cup white balsamic vinegar
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
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