Potato Salad

Active Time:  10 Minutes Total Time:  2 Hours 25 Minutes Yield:  Serves 6 Especially in deli-style diners, potato salad is a staple accompaniment to sandwiches. It has been a regular feature on the American table since the 19th century. If you can find tiny new potatoes, by all means use them; otherwise, any red potato 2 inches (5 cm) or less in diameter will work fine. RECIPE INGREDIENTS 1 teaspoon salt 2 1/2 lb small red potatoes, unpeeled 3 celery stalks, cut into slices 1/4 inch thick 1/4 cup finely diced red (Spanish) onion For the Dressing: 1/2 cup sour cream 1/2 cup mayonnaise 1 tablespoon mustard seeds 1 green onion, including the tender green tops, finely chopped 1/4 cup finely chopped fresh parsley 1 teaspoon dry mustard 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1 tablespoon finely chopped fresh parsley

DIRECTIONS Bring a large saucepan three-fourths full of water to a boil. Add the salt and then the potatoes. Boil until tender but slightly resistant when pierced with a fork, 15-25 minutes depending upon the size. Drain and, when cool enough to handle, cut the unpeeled potatoes into 1-inch (2.5-cm) pieces. In a bowl, combine the potatoes, celery and red onion and toss briefly to mix. Set aside. FOR THE DRESSING: In a small bowl and using a fork, stir together the sour cream, mayonnaise, mustard seeds, green onion, parsley, dry mustard, salt and pepper, mixing well. Pour the dressing over the potato mixture. Using a large spoon, mix well, being careful not to break up the potatoes too much. TO SERVE: Transfer the salad to a large serving platter or bowl, if desired. For the best flavor, cover and chill for up to 2 hours before serving. Sprinkle the parsley over the top and serve.