Retro-Style Potato Salad

Servings: 8 people

Ingredients

• 8 medium-size Yukon Gold potatoes

• 1/2 cup sour cream

• 1/2 cup mayonnaise

• 2 tbsp. distilled vinegar

• 2 tbsp. Kowalski ’s Garlic Dill Mustard

• 1 tbsp. granulated sugar

• 1 tsp. paprika, plus more for garnish

• 3 hard-boiled eggs, roughly chopped

• 2 celery stalks, diced, leaves reserved and chopped for garnish

• 2 green onions, trimmed and sliced, plus extra for garnish, if desired

• kosher salt and freshly ground Kowalski ’s Black Peppercorns, to taste

Directions

1. Preheat oven to 350°.

2. Place potatoes on a rimmed baking sheet lined with parchment paper; roast until cooked through and fork-tender (about 45-50 min., depending on size).

3. Let potatoes cool completely to room temperature.

4. Peel potatoes; dice into 1/2" cubes.

5. Transfer diced potatoes to a large mixing bowl; set aside.

6. In a medium mixing bowl, whisk together next 6 ingredients (through paprika); pour over potatoes and stir to coat.

7. Add eggs, celery and onions; gently toss to combine.

8. Season with salt and black pepper to taste; cover and store in the refrigerator for 1 hr. or up to 5 days.

9. Garnish with celery leaves, green onions and paprika before serving.

Switch-Up

Keep the peel on the potatoes for an extra serving of fiber and beneficial phytonutrients.

Tasty Tip

Baked or boiled waxy potatoes, such as red and fingerling potatoes, can also be used for this recipe. Boil potatoes whole to prevent them from falling apart.

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