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Home -> On the Side -> Salads
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 pounds red potatoes, unpeeled 3 stalks celery, sliced 3/4 cup vegetable oil, divided 1 large egg 3 tbsp. Dijon mustard 2 tsp. dried dill 1 tsp. red wine vinegar 1 tsp. lemon juice 1 tsp. salt 1 tsp. sugar 1/4 tsp. pepper 1/2 cup sour cream 1 medium onion, peeled and sliced
Directions
Place the potatoes in a large saucepan with lightly salted water to cover. Bring to a boil over high heat. Reduce the heat to medium and boil the potatoes until barely tender. Drain the potatoes and cover with cold water. Let the potatoes stand 8 minutes then drain again. Slice the potatoes and transfer to a large bowl. Add the celery and toss gently to blend. Combine 3 tbsp. of the oil, egg, Dijon, dill, wine vinegar, lemon juice, salt, sugar and pepper in a food processor and blend until slightly thickened. With the processor running, add the remaining oil in a thin, steady stream. Add the sour cream and blend to combine. Pour the dressing over the potato salad and toss gently to coat. Cover and refrigerate the salad until ready to serve. Add the sliced onion just before serving.
Serves 8.
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