Salade de pommes de terre traditionnelle du Sud à la crème fraîche

Ingrédients

• 2 lbs Yukon Potatoes (peeled and diced)
• 2 cups Chicken Broth
• 1 Bay leaf
• 1/2 tsp kosher salt
• 4 Eggs (hard-boiled)
• 1 cup Mayo
• 3 tbsp Yellow Mustard
• 2 tbsp Sour Cream
• 1 Celery rib (diced)
• 1 medium onion (diced)
• 1/4 cup Sweet Relish
• 2 tbsp Rice Vinegar
• 1 tsp Kosher Salt
• 1 1/2 tsp Paprika (plus extra for garnishing)
• 1 tsp Garlic powder
• 2 tsp Sugar
• 1 tbsp Fresh dill

Préparation

1. 1

   --- Boil The Potatoes ---

2. 2

   In a medium saucepan add potatoes, broth, bay leaf, and 1/2 tsp salt. Add water to make sure the potatoes are covered. Bring everything to a boil then reduce to a simmer and cook for roughly 10 minutes until potatoes are fork tender.

3. 3

   Drain the potatoes. Remove the bay leaf and set potatoes aside.

4. 4

   --- Make The Salad ---

5. 5

   Place eggs in the saucepan and add water then boil eggs. Drain and allow to cool before peeling.

6. 6

   Mix potatoes with the mayonnaise, mustard, sour cream, and seasonings (sugar, salt, garlic powder, paprika). Add dill, celery, vinegar, relish, onions, and eggs mixing well. Taste for flavor, then adjust with more seasoning and/or mayo and mustard. Cover and refrigerate for at least an hour.

7. 7

   Garnish with fresh dill and paprika.