Cut potatoes into desired size , place in a pot ,cover with water and place on the stove and boil/simmer until the poatoes are cooked through but still firm.When cooked drain in a collander and set aside to cool.
Place the mayonnaise and sour cream in a bowl and mix together and place in the refrigerator.
Wash shallots and cut finely.
When the potatoes have cooled place in a bowl and fold through the mayonnaise and sour cream mixture as well as the shallots (reserving a sprinkl;e of shallots for the top of the potato salad.
Cover bowl and place in the refrigerator until serving.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
If desired chopped boil egg maybe sprinkled on the top along with the shallots.
Praise mayonnaise seems to taste best.
Reeuced fat parise mayonnaise and sour cream may also be aused.
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