Tater Salad with Vinegar

Mmm… best picnic side dish is definitely potato salad, not Polk salad (because I’m not Annie) but potato.
I tried a new potato salad out on my  guinea pigs, er, coworkers. I adapted from All Recipes

Red White & Blue Potato Salad

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1 lb red potatoes
1 lb purple fingerling potatoes
1 lb white fingerling potatoes
Extra virgin olive oil
Salt, pepper to taste
½ purple onion, chopped
2 tsps celery seed
1 TBSP granulated garlic
2 TBSPS dill weed
2 spicy dill pickles diced
2 TBSPS Dijon mustard
1 c sour cream
⅓ c mayonnaise
1 tsp white vinegar

1. Preheat the oven to 400°. Chop potatoes into bite size wedges (about the size of your thumb) skins on. Lay 1 layer deep on a foiled baking sheet with a rim. Drizzle lightly with olive oil, salt & pepper. Cook for 30 minutes until just roasted.

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2. Mix onion through vinegar in a large bowl until well blended & smooth.

3. Cool potatoes slightly.

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4. Thoroughly blend potatoes & sauce. Coat well & refrigerate for at least three hours. Add more salt & pepper to taste.

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I got to say, it was pretty great, a lighter feeling & spicier kicking salad. Definitely a fan.

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