Balsamic Potato Salad
A creamy and delicious potato salad made with balsamic vinegar, celery and radishes.
Yield
12 servingsPrep
8 minCook
15 minReady
28 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
potatoes
new red |
|
| 1 | cup |
sour cream
|
|
| ¼ | cup |
balsamic vinegar
|
|
| 1 | tablespoon |
olive oil
|
|
| 2 | teaspoons |
salt
|
|
| 2 | teaspoons |
black pepper
freshly ground |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | cup |
scallions, spring or green onions
sliced |
|
| ½ | cup |
celery
coarsly chopped |
|
| 1 | cup |
radishes
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
potatoes
new red |
|
| 237 | ml |
sour cream
|
|
| 59 | ml |
balsamic vinegar
|
|
| 15 | ml |
olive oil
|
|
| 1E+1 | ml |
salt
|
|
| 1E+1 | ml |
black pepper
freshly ground |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 237 | ml |
scallions, spring or green onions
sliced |
|
| 118 | ml |
celery
coarsly chopped |
|
| 237 | ml |
radishes
sliced |
|
Directions
Cook potatoes in a large pot of boiling salted water over medium heat just until tender, 15 to 20 minutes.
Meanwhile, make balsamic dressing: Whisk sour cream, balsamic vinegar, olive oil, salt and pepper in a large bowl until blended.
Stir in all but 2 tablespoons sliced scallions.
Drain potatoes well in a colander.
Transfer to bowl, add dressing and gently toss to coat. Let potatoes cool to room temperature.
Add celery and radishes to potatoes in bowl and toss gently to combine.
Line serving bowl with romaine leaves and spoon potato salad onto lettuce.
Sprinkle salad with reserved scallions.
