As promised, the recipe from Memorial Day.
Prepare a mixture of 1/4 cup of vinegar and enough sugar to balance the sweet/sour flavor, 2-3 Tbs. Stir until dissolved.
Boil 2 pounds of new potatoes and cut into bite-sized pieces.
While potatoes are hot, add the vinegar dressing and stir. Allow to cool, stirring them up every ten minutes or so. The vinegar will absorb into the potatoes and season them. Chill in the refrigerator.
Mix together:
1/8 tsp of Celery Salt
1/2 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Black Pepper1/4 cup Sour Cream
1/4 cup Mayonnaise
Optional: Bacon, four slices, fried and chopped
Combine with potatoes and salt to taste.
(Radishes from Half Pint Farm)
The sweet/sour element of the salad goes very well with grilled chicken.
