We planned a last minute picnic at the beach and I wanted to make something that would travel well, taste good and be easy to make. Wait.. isn’t that what I always want my recipes to be? Well, at least I am consistent! I found this Waldorf Potato Salad that sounded good and I liked that I could make the potatoes ahead of time with the sauce, refrigerate and toss in the other ingredients right before we left for the picnic. Just my kind of recipe! It was delicious! I liked the sweet crispy grapes with the nutty flavor of the firm walnuts and the bright, crunchy celery tossed with the potatoes in a dreamy dressing. Sounds good, doesn’t it? Be sure to use all the dressing as the potatoes soak it up and, if you like, add a bit more of the grainy mustard. Enjoy!
- 2 lb. small new potatoes
- kosher salt
- 3 tbsp. sour cream
- 2 tbsp. mayonnaise
- 1 tbsp. white wine vinegar
- 1 tbsp. whole-grain mustard
- 1 c. small red grapes
- 4 stalk celery
- ½ c. roughly chopped toasted walnuts
- ½ c. roughly chopped fresh flat-leaf parsley
- Place the potatoes in a large, wide pot, cover with cold water, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until the potatoes are just tender, 10 to 15 minutes. Drain and run under cold water to cool.
- In a large bowl, whisk together the sour cream, mayonnaise, vinegar, mustard, and 1/4 teaspoon each salt and pepper.
- Cut the potatoes in half (or quarter if large). Add the potatoes to the dressing and gently toss to coat. Fold in the grapes, celery, walnuts, and parsley.
Keywords: potato, salad, waldorf, make ahead, BBQ, Travels