I hosted a small barbeque at my apartment last week, and the menu consisted of CSA bell pepper and onion fajitas, veggie burgers, lamb burgers (for the meat-eaters), red velvet cupcakes, chocolate ice cream, and a potato salad that I whipped up using some CSA new potatoes and green onions. Although I truly just threw together the potato salad with just ingredients I had in the house, it actually ended up being very tasty — tastier than many potato salads I've had in the past (note my surprise). I think the key ingredients used were the dijon mustard and garlic powder — both really added a lot of good flavor to an otherwise bland potato salad.
Approximately 4 side servings, or 2 large servings
Ingredients
- 10 small new potatoes, scrubbed and chopped in 1/2 inch pieces (approx. two cups chopped)
- 1/3 cup sour cream
- 1 large tsp. of dijon mustard
- 1 large green onion, chopped into 1/4 inch segments (use both white and green parts)
- 1/4 tsp. garlic powder
- salt and pepper to taste
Directions
1. Cover chopped new potatoes in water, and bring to a boil. Boil for an additional 5 – 7 minutes, or until the potatoes are tender and easily pierced by a fork or knife.
2. While new potatoes are boiling, mix the other ingredients together in a large serving bowl.
3. Drain the potatoes well, and let cool for 2 minutes or so. Mix the potatoes into the serving bowl, and ensure the potatoes are fully covered by the sour cream mixture.
4. Cover serving bowl with plastic wrap, and chill in the fridge until ready to serve.
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