1 kg potatoes, cooked & diced 2 lb
2 celery stalks, diced
4 green onions, chopped
250 ml mayonnaise 1 cup
125 ml sour cream 1/2 cup
7 ml dijon mustard or horseradish cream 1 1/2 tsp
freshly ground black pepper
parsley, chopped for garnish
VINAIGRETTE DRESSING
15 ml white wine vinegar 1 tbsp
90 ml olive oil 6 tbsp
juice of one lemon
pinch of salt
Place warm potatoes in bowl. Mix vinaigrette dressing ingredients and drizzle over potatoes; toss lightly to coat. Cover and refrigerate 1 to 2 hours or until cold. Add celery and green onions. Combine mayonnaise, sour cream and mustard in a bowl. Season to taste with black pepper. Lightly fold mixture through potatoes. Refrigerate until required.
Serves 6