When not pursuing his favorite sport of chasing balls around the house. Amos puts his skills to work in the kitchen.
- Red potatoes (6 to 8)
- Sour Cream (Secret ingredient) Small container
- Garlic (1 clove)
- Celery (1 to 2 stalks)
- Onion (1/4 to 1/2 of onion)
- Dried Basil (just a touch for garnish)
- Sea Salt and Ground pepper
Boil red potatoes until you can pierce them with a small knife. Don’t cook them all the way through. You want to keep them firm and not over cooked. Drain and place in fridge to chill.
If you don’t over cook them they slice easily and have a little crispness to them.
Dice your celery, onion and garlic to how you like it. I usually use around one clove of garlic.
Add all ingredients on potatoes and gently fold in. I usually uses about 1 dollop of sour cream to 2 mayo. Amos prefers more sour cream lately and has been using equal amounts. Sour cream gives this recipe the special taste. Use lots of cracked pepper and easy on the sea salt.
Garnish with a little dried basil. Chill overnight for the best flavors. Definitely has to be chilled.