The City Magazine Since 1975

Lowcountry Potato Salad

SERVES: 
10
Rate This Recipe: 
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INGREDIENTS: 
  • 3 1/2 lbs. new potatoes, rinsed and cut into quarters with skin on
  • 1/2 cup sour cream
  • 1/4 cup dry white wine
  • 2 cups crisp celery, chopped
  • 8 eggs, boiled and quartered
  • 3/4 cup scallions, chopped
  • Pinch of salt
  • Pinch of pepper
  • 1/4 cup parsley, freshly chopped
DIRECTIONS: 

Place potato quarters in saucepan with cold, salty water and boil eight to 10 minutes or until tender (you should barely be able to pierce the potato with a fork). Drain potatoes and chill for one hour.

Combine all ingredients and toss. Garnish with freshly chopped parsley.

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