over the past few years i have blogged several potato salad recipes. this one from p. allen smith is different. it is very similar to those found in traditional delis. it is creamy, and the potatoes are very soft. if you like this style of potato salad, then this is the ideal recipe for you. the secret is the vinaigrette added while the potatoes are still warm from cooking.
to make this salad:
cook up to 7 cups of russet unpeeled, but sliced potatoes. drain. while hot, add 1/2 cup of vinaigrette. i used my classic recipe. the heat helps the vinaigrette to absorb into the potatoes. allow the potatoes to chill in the refrigerator for about 2 hours. remove the potatoes out of the dressing at this point.
next, blend 1/2 cup low-fat sour cream with 1/2 cut of low-fat mayonnaise. add 2 teaspoons horseradish sauce, 3 sliced green onions, and 2 tablespoons dill. add salt and pepper to taste. blend and fold together. chill well before serving. i garnished the top with fresh dill.