I know that Nana’s classic potato salad is the bestest best ever, but this guy is pretty good too. In fact, I think he’s way better if you let him sit overnight and ruminate about life. Why is potato salad a ‘him’?
I thought since I am traveling this week, it seemed appropriate that I share one of Nana’s passports with you. Nana was a globetrotter, y’all. I don’t think she visited Honduras, but maybe she did.
Spring is in the air! At least in my hometown. My cousin lives in Utah and it’s not really springtime there. It’s so weird that half the country still has snow on the ground and I’ve got trees in bloom. What I’m getting at is that it’s practically picnic weather. Or it will be soon.
I didn’t have a picnic when I made this salad, but I thought about it. Then I had another thought: ”Ooh, I have American Experience on the DVR”.
A picnic in the living room is sometimes just as good.
Ingredients
- Small new potatoes, however many you like. I used about 1 lb. red potatoes.
- 1 bunch green onions, slivered
- 1 cup parsley, chopped
- 1/2 tsp dry tarragon (or to taste)
- 1/2 cup mayonnaise (approx)
- 1/2 cup sour cream (approx)
- 1 small bag slivered almonds (approx 1/2 cup), toasted
- 1 Tbsp wine vinegar (or to taste)
- salt, pepper
Instructions
- Cook potatoes in boiling salted water until tender. Drain and cool slightly and slice into a large bowl. Sprinkle with the vinegar and season with salt and pepper.
- Add green onions, tarragon and parsley. Mix in the sour cream and mayonnaise. Taste and adjust seasonings, adding more sour cream or mayo if needed.
- Mix in the almonds and serve.
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