Submitted by White Gull Inn, Fish Creek. Edible Door asks its advertisers to share some of the recipes that are featured on their menus, come from their markets or are the particular favorites of retailers. Thanks to the contributors and we hope you enjoy.
Ingredients
- Pasteurized eggs equivalent to 3 medium eggs*
- ½ cup prepared Dijon mustard
- 1 Tbsp red wine vinegar
- 1 Tbsp fresh lemon juice
- 1 Tbsp dried dill
- 1 Tbsp salt
- ½ tsp pepper
- 1 Tbsp sugar
- ½ cup vegetable oil
- 1¼ cups sour cream
- 5 pounds small red potatoes, unpeeled
- 6 stalks celery, chopped
- 1 medium onion, chopped
Instructions
In a blender, process eggs, mustard, vinegar, lemon juice, dill, salt, pepper and sugar on medium-high speed until slightly thickened. With machine running, gradually add oil in a steady stream and blend for 30 seconds more. Pour into a large bowl and stir in sour cream until well combined. Refrigerate.
Cook potatoes in salted water until just done. Do not overcook. Remove from heat and allow to cool. Cut potatoes into chunks and combine with celery and onions in a large bowl. Pour dressing over potatoes and stir until well coated. Chill 30 minutes and serve.
*Available at specialty food and larger grocery stores. Pasteurized eggs are recommended whenever eggs are not going to be cooked thoroughly.
