Amazing Potato Salad

I know you are thinking "cooking potatoes for 4 minutes - UGH! They are going to be hard". Trust me when I tell you that it makes them the perfect texture of being cooked but holding together. Putting on the French Dressing over the warm potatoes makes them absorb in the delicious dressing. In future, I may add green onion and chopped dill pickles to this.

Servings: 6 – 8

Ingredients

POTATO SALAD:
2 lb russet potatoes peeled and cut into 3/4" cubes
2 tsp salt
1/2 cup French Dressing – homemade (below)
3/4 cup cucumber, finely diced (cut lengthwise and remove watery seeds first)
1 1/2 cups celery, finely sliced diagonally
1/2 cup white onion, finely minced (use the juices too)
 
POTATO SALAD DRESSING:
1/3 cup mayonnaise
1/3 cup sour cream
1 tbsp horseradish cream
1/2 tsp salt
1/4 tsp black pepper
 
FRENCH DRESSING
1 tbsp dijon mustard
2 tbsp white wine vinegar OR apple cider vinegar)
1/4 cup extra virgin olive oil
1 tbsp water
1/2 tsp white sugar
1/2 garlic clove , finely grated or minced
1/2 tsp salt
1/4 tsp black pepper

Steps

French Dressing – Shake ingredients in a jar until well combined.
Put potatoes and 2 teaspoon salt in a large pot of cold water. Turn the stove on. Once the water is simmering, cook for 4 minutes or until the potatoes are JUST cooked (still bit firm in the middle) – they will keep cooking with residual heat. Drain immediately (gently!).
Carefully transfer potatoes into a large bowl and pour over French Dressing. Gently toss to coat then set aside for 2 hours so potatoes absorb the dressing and cool (less fragile).
Creamy Dressing – Mix ingredients in a bowl until combined.
Add creamy dressing, celery, cucumber, onion and toss gently to combine.
Feel free to add hard boiled eggs, green onions, lawry's seasoning, celery salt, chopped pickles, pickle juide, red onion or other ingredients as desired.

This is best if you make at least a few hours ahead or even better, overnight, to give the flavors a chance to meld but still amazing if served straight away! Always serve at room temperature, not fridge cold.