Sookie's Potato Salad 6.04 Always a Godmother, Never a God
“You know what? It’s all true. Okay, I’m a horn dog. So if you’ll excuse me, I’m gonna get some potato salad.” “Potato salad. I get it.”
Ingredients:
3-4 russet potatoes, peeled and diced
2 tbsp butter
1 shallot, thinly sliced
3 hard boiled eggs, peeled and diced
2 tbsp fresh chives, minced
1 avocado, peeled, pitted, and diced
1 ½ tsp whole grain mustard
⅓ cup sour cream
¾ cup mayonnaise
½ tsp salt
½ tsp pepper
2 tbsp ranch seasoning
¼ cup fried, crispy onion
Directions:
Bring a large stock pot of water to a boil over high heat. Add the potatoes and allow to cook in boiling water for 15-17 minutes, or until soft.
Carefully strain the potatoes from the water and allow to completely cool.
Place a medium skillet over medium high heat and add the butter. Once the butter has melted, add the shallots and allow them to saute for about 15 minutes. Allow to completely cool.
In a large mixing bowl, add the potatoes, hard boiled eggs, shallot, chives, avocado, mustard, sour cream, mayo, salt, pepper, and ranch seasoning.
Stir until just combined.
Allow to chill in the fridge for 30 minutes.
Serve with the crispy onion on top and additional chives if you wish.
Another Sookie dish in the books. I had my choice of late summer salads (in the middle of winter, I know), so I decided to tackle her potato salad. Leave it to Beau Belleville to make potato salad sound dirty. But no worries, Beau was nowhere near my potato salad. I love adding avocado to my potato salad to give it an extra creaminess. Caramelized shallots also bring a lovely flavor to potato salad. And then I topped it with fresh chives and crispy onion to tie it all together.
Sorry, I’ve been behind on getting my recipes up. I tried to prioritize rest during my holiday break, but I’m excited to share these with you!
Happy Cooking from the Hollow!
If you missed what I made last episode, catch up here!
