Deacon Richard’s Potato Salad
3 – 4 pounds Red or Yukon Gold potatoes
1 pint sour cream
1 cup mayonnaise
3 stalks celery, diced
Half of a medium yellow or sweet onion, diced
Half a bunch of parsley, diced
1/3 cup cider vinegar
1 tablespoon sugar
4 ounces evaporated milk
Salt and Pepper, to taste
Boil potatoes in salted water until a fork can be easily inserted. Drain potatoes, running under cold water to stop the cooking process. Let cool completely. Once potatoes are cool, cut into bite-sized pieces, leaving the skins on.
Mix sour cream, mayonnaise, cider vinegar and sugar together in a small bowl. Set aside.
Dice celery and onion, and add to potatoes. Do the same with the parsley. Stir to mix all dry ingredients. Add the sour cream mixture to the potato mixture, and stir to combine. Add salt and pepper to taste. Once flavors are balanced, add evaporated milk and stir to combine.
Potato salad can be served, or can be refrigerated for later use. If refrigerated, you can add some additional evaporated or regular milk to the potato salad to help loosen the mixture prior to serving.
Enjoy…!August 28, 2018