cider potato salad

Apple cider creamy potato salad

 

2 to 2 ½ lbs. white potatoes

1 cup apple cider, no sugar added

Celery sliced thin on a diagonal I had 3 short stalks plus the heart

1 med. sweet onion sliced thin and cut into fourths

¼ cup good mayonnaise

¼ cup sour cream

Salt and fresh ground pepper to taste

I used grey sea salt and 4 pepper corn blend

 

Peel the potatoes and slice about 3/16 inch thick. Place in a pan and add just enough water to cover then add the 1 cup of apple cider.  Bring to a boil and cook 10 minutes or until the potatoes are fork tender. Drain the potatoes in a colander and then set the colander back on the pan; cover with a towel and let steam about 10 minutes. I think this helps set the potatoes so they don’t fall apart when mixing.

 

Place the potatoes in a dish you can cover. Add in the rest of the ingredients and stir to mix well. Place in the fridge for a few hours before serving.

 

This was my first time making this so there is room for improvements. I didn’t get enough salt but that can be added at the table. I just could taste a hint of the apple cider so next time will try 2 cups to boil them in. Mine could have used a little more mayo and sour cream and I think some garlic and or chives would be a good addition.

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