CREAMY POTATO SALAD

Cooked baby potatoes are tossed in a decadent and creamy dressing made up of sour cream, cider vinegar, honey, mustard, seasonings and finished with a flourish of cilantro. Perfect on a hot day, as a side dish, or even as a meal by itself!

I saw the recipe for this potato salad last week in a recipe book by Vikas Khanna (Indian celebrity chef) and I couldn’t wait for another second to make it. I bought the ingredients and made a BIG bowl of the salad, enough to feed a crowd (and that’s exactly how it went down). It was everything I had imagined a good potato salad to be – delicious, creamy, and satisfying. Totally worth the wait!

RECIPE FOR CREAMY POTATO SALAD – SERVES 6

INGREDIENTS

1. Baby Potatoes – 2 lbs or 900 gms
2. Salt – 1 tbsp + as needed
3. Sour cream – 3 tbsp
4. Apple cider vinegar – 2 tbsp
5. Honey – 2 tsps
6. Stoneground mustard – 2 tsps
7. Olive Oil – 1/4 cup
8. Paprika – 1/4 tsp
9. Sliced red onion – 1 medium
10. Black Raisins – 1/4 cup
11. Chopped Cilantro/Parsley – 2 tbsp

METHOD

1. Place potatoes in a heavy-bottomed pan. Wash and fill it with cold water until the potatoes are submerged. Add 1 tbsp salt. Set it on the stove with a medium flame. Cook until the potatoes are done but firm. About 15 mins. Halve them
2. In a large bowl, whisk together sour cream, apple cider vinegar, honey, mustard, olive oil, paprika and salt until it forms a thick and creamy dressing.
3. Add the cooked potatoes, sliced onions, raisins to the dressing. Mix well. Garnish with cilantro/parsley. Serve chilled.

NOTE

Can be made a day or two in advance. The longer this salad sits, the better it tastes.