Delicious. I never add all of the dressing, as it would be too creamy for my tastes. Adjust accordingly.
3 lbs (1.5 kg) small new potatoes
¾ cup (175 mL) light sour cream
¾ cup (175 mL) light mayonnaise
1½ tsp (7 mL) salt
¼ tsp (1 mL) freshly ground black pepper
½ cup (125 mL) finely diced red onion or thinly sliced green onions or
1 large or 2 small ripe avocados
3 to 4 cups (750 mL to 1 L) baby arugula, coarsely chopped
Several cherry or grape tomatoes, optional
1. Generously cover potatoes with cold water in a large saucepan.
Bring to a boil over high heat. Reduce heat to maintain a gentle boil;
cook covered for 20 to 25 minutes or until just tender when pierced
with a skewer. Drain; cool until able to handle.
2. Meanwhile, in a large mixing bowl, stir sour cream with mayonnaise,
salt and pepper. Stir in red onion.
3. Cut warm potatoes into bite-size chunks; add to dressing as cut.
Using a large spoon or spatula, gently mix potatoes by lifting up from
bottom of bowl and turning over. To aid in rapid cooling, make a well
in salad centre if in a bowl or spread out in a large metal pan. Cover
with plastic wrap; refrigerate several hours or up to a day until
4. When ready to serve, dice avocados. Stir potato salad gently; fold
in avocado until just mixed. Fold in arugula. Garnish with additional
red onion or halved cherry tomatoes.