Potato Salad-Franz Style
Everyone has their favorite potato salad and this is mine. We’ve upped the vegetables in this one and it makes for a colorful and nutritious variation.
2 hard boiled eggs
1/2 C chopped celery
1/2 C chopped red onion
1/4 C halved black olives
1/2 C cooked broccoli, in bite size pieces, see note in directions
1/3 C sour cream
1/3 C mayo
1 Tbsp dijon mustard
1/8 tsp celery seed
Salt or salt substitute
Boil your potatoes in salted water to fork tender -(quartered, this is approximately 12-15 minutes – drain – reserve 1/4 c of potato water for thinning if needed.) Meanwhile dice your celery and onion to like sizes. Halve the black olives. Separate the broccoli into bite size pieces and blanch (*2 tbsp of water in a covered dish for 1.22 minutes @ power level 6 is usually good for al-dente), cool broccoli under cold water. In a large bowl mix the sour cream, mayo, mustard, and spices. Thin with the potato water if its too thick, add the coarse chopped potatoes, all veggies and olives. Toss lightly and refrigerate for at least 30 minutes – stirring once. Taste before serving, may need the seasonings adjusted.
If you are looking for a lighter version of this use lo-fat mayo and no fat sour cream.
Being a self professed cheese lover, small cubes of a sharp cheddar cheese can be a nice addition to this salad.