Ingredients:
2 POUNDS RED JACKET POTATOES, WASHED, WHOLE
1+1/2 TBL SOUR CREAM
1/4 CUP MAYONNAISE
1 TBL WHOLE GRAIN MUSTARD
2 TBL BOERNE BRAND TEXAS STYLE HOT SAUCE
2 TEA APPLE CIDER VINEGAR
1 RIB CELERY, FINE DICED
2 SCALLIONS, THIN SLICED
KOSHER SALT, TO TASTE
Method:
IN A LARGE POT, ADD ENOUGH SALTED WATER TO COVER THE POTATOES. BRING TO A BOIL, LOWER HEAT AND SIMMER ABOUT 10 MINUTES. POTATOES SHOULD BE FORK TENDER WITH A FIRM CENTER. REMOVE FROM THE HOT WATER AND CHILL IN REFRIGERATOR.
IN A LARGE MIXING BOWL, COMBINE SOUR CREAM, MAYONNAISE, MUSTARD, BOERNE SAUCE, VINEGAR, CELERY, SCALLIONS, AND SALT TO TASTE.
CHOP CHILLED POTATOES AND FOLD IN TO DRESSING, NOT TO MASH, JUST COAT