Crispy Potato Salad

Ingredients

• 8-10 yellow potatoes
• 4 eggs
• 4 stalks of celery
• 1 bunch fresh dill
• 6 oz. sour cream or Greek yogurt
• 3 Tbsp. yellow mustard
• 2 tsp. garlic salt
• 1 tsp. Nature’s Seasons (or your favorite all purpose seasoning)
• 2 Tbsp. parmesan cheese
• 2 Tbsp. olive oil

Directions

Wash the potatoes and boil, skin on, until fork tender. Mine took about 20 minutes. Drain and place on a parchment paper lined baking sheet. Smash with a potato masher, a fork, or the base of a wine glass – my preferred method.

Mix together the garlic salt, Nature’s Seasons, and parmesan cheese. Drizzle one tablespoon of olive oil over the top of the potatoes and sprinkle with half the seasoning mixture. Bake at 400 for 25 minutes. Remove from oven and flip each potato. Drizzle with the remaining olive oil, sprinkle with remaining seasoning mixture, and bake for another 25 minutes until crispy on both sides. Add slightly cooled potatoes to a large bowl.

Boil four eggs for 8 minutes and peel. Chop the eggs and add to the bowl. Add sour cream and mustard. Chop fresh dill and celery and add to the bowl as well. Stir until roughly combined and taste for seasoning. I added an extra sprinkle (maybe a 1/2 teaspoon of Nature’s). Serve hot, cold, or room temp.

**Serves 6

Wine Pairing Suggestion

Honig Sauvignon Blanc 2023