Ingredients:

3 pounds medium red-skinned potatoes
Dressing:
3/4 c. sour cream
3/4 c. mayonnaise
2 celery stalks, finely diced
1/2 T. celery seed
2 T. chopped chives
1 t. dried mustard
3/4 c. Lindsay Sliced Black Ripe Olives
Salt and freshly ground white pepper, to taste
1/4 c. chopped parsley
Garnish:
1 T. chopped parsley
1 T. finely chopped chives

Instructions:

In large pot of boiling water, cook potatoes until tender but slightly resistant when pierced with fork, about 30 minutes. Drain and cool, but do not peel. When cool, cut into 1 1/2-inch pieces and place in medium bowl.

In small bowl, combine sour cream, mayonnaise, celery, celery seed, chives, mustard, olives, salt, pepper and parsley. Mix well. Pour mixture over potatoes and toss gently until evenly coated. Refrigerate 1 to 2 hours.

Transfer salad to serving bowl and garnish with parsley and chives. Serve cold or chill up to 24 hours before serving. Taste for seasoning.

Chef’s Tip: The red skins are left on the potatoes in this salad for extra color and texture. Celery seed and celery add freshness and crispness as well as a counterpoint for the tangy chives. This salad is perfect with cold roasted chicken.

Recipe courtesy of “The Taste of Summer” by Diane Rossen Worthington.

For more recipes from Lindsay Olives, visit www.lindsayolives.com

This farm news was published in the June 28, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.