Uptown Potato SaladCourse: Sides
Potato salad is a go-everywhere dish. Whether you live in a small town or the big city, I’m sure you have a preferred combination of ingredients. With this recipe I invite you to try something a bit different with Uptown Potato Salad. The olives and Worcestershire sauce add a deep flavor note the compliments the fresh herbs. Add the bias cut vegetables and you’ve got a dish good enough for uptown Saturday night.
8 medium potatoes, peeled, cooked, and diced
4 medium carrots, thinly bias sliced
1 C. celery, thinly bias sliced
1/2 C. pitted ripe olives, sliced
1 C. mayonnaise
1 C. sour cream
3 T. lemon juice
2-4 T. fresh chopped chives
1 T. Worcestershire sauce
1 tsp. salt
2 tablespoons prepared mustard
1 tsp. ground pepper
1/2 C. pecans, finely chopped
- In a large bowl toss sliced potatoes, sliced carrots, celery, and olives.
- In a small bowl combine next 9 ingredients (mayonnaise through pepper), until well combined.
- Add sour cream mixture to vegetables and gently toss to coat well.
- Chill at least one hour.
- Serve with chopped pecans sprinkled on top.