Freedom Potato Salad
Freedom Potato Salad - this recipe is so named because of the freedom to choose your own ingredients. Enjoy!
2 lbs. potatoes, peeled & cubed
Feel “free” to use any or all of the following ingredients (or add your own ideas):
1 celery stalk, diced (even use leafy ends - great flavor)
2 T green onion, chopped
2 T garlic scape, chopped
½ C sugar peas, quartered
2 T fresh basil
1 T dill
1 T parsley
4 hard boiled eggs, peeled & chopped
4 slices cooked bacon, chopped
salt & pepper to taste
½ C mayo (Kraft’s with olive oil is delicious)
½ C sour cream
2 T white or red wine vinegar
Scrub the potatoes. Peel and cut them into bite size pieces. Boil them for 20 minutes. Drain the water and let cool. While potatoes are cooling, mix together the dressing and prepare the other ingredients.
Chop up any of the listed “free” ingredients you wish to incorporate into your salad. The best way to prepare fresh herbs is to use scissors to cut them, unless you have a mandolin knife. Toss together your selection of ingredients with cooled potatoes. Stir together mayo, sour cream, and vinegar. (Milk may be substituted for the vinegar. Pour over potato mixture and gently stir. You may need to add more mayo/sour cream depending on how wet you like your salad. This salad is best if made the day before you wish to serve it so flavors have a chance to meld.