Garlic olive oil ·
Potatoes Pastas and Grains ·
Salads ·
SELECT Medium olive oil ·
Sicilian Lemon balsamic ·
Creamy Potato Salad
Creamy Potato Salad
Submitted by Chef Sam Brickman
10 minutes
30 minutes
Salads
Ingredients
- 3 lbs waxy potatoes
- 1 egg yolk
- 1/3 cup any Fustini’s Medium SELECT olive oil
- 1 tablespoon Fustini’s Garlic olive oil
- 1/4 cup sour cream
- 1 heaping tablespoon wholegrain mustard
- 2 tablespoons Fustini’s Sicilian Lemon balsamic
- 6 scallions, thinly sliced
- 1/2 bunch parsley, chopped
- salt and pepper, to taste
Directions
- Cut potatoes to even size and place in large pot with cold salted water. Bring the pot up to a boil and reduce the heat to a simmer until the potatoes are tender.
- Combine the rest of the ingredients in a large mixing bowl. When potatoes are just tender enough to easily stick a fork through them, drain and spread on a sheet tray to cool, then put them in the refrigerator to chill. When cold, add to the bowl with other ingredients and mix until just combined. Taste and season with salt and pepper.
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