Jeremiah’s Potato Salad
(Serves 6)
Ingredients
- 2 pounds Yukon Gold potatoes diced intobite-sized chunks
- 1½ cups mayonnaise
- 1½ cups sour cream
- 3 tablespoons red wine vinegar
- 3 tablespoons simple syrup
- 1 tablespoon Lawry’s seasoned salt
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- Kosher salt
- Freshly-ground black pepper
- 1 cup perline-size fresh mozzarella (the size of pearls)
- 2 tablespoons fresh chives
Notes
Simmer potatoes until very soft in heavily-salted water (think ocean water). Drain and set aside in a bowl.
Whisk the mayonnaise, sour cream, red wine vinegar, simple syrup and dry ingredients together in a mixing bowl.
To the potatoes, fold in dressing with a spatula, and season with salt and freshly-ground black pepper.
Place mixture in serving dish, and finish with fresh mozzarella and chives.
Serve chilled.
