Red Potato Salad I

Ingredients

• 3/4 cup sour cream (can be non-fat)
• 1/2 cup mayonnaise or Miracle Whip (can be non-fat)
• 2 Tbsp. vinegar
• 1 tsp. celery seed
• 3/4 cup sliced green onions
• 6 medium red potatoes, peeled, cooked and cubed
• 1/3 cup sliced radishes
• 1/4 cup chopped celery
• 2 hard-cooked eggs, chopped

Directions

In small bowl, combine sour cream, mayonnaise, vinegar and celery seed; set aside. In a large bowl, combine onions, potatoes, radishes, celery and eggs. Add dressing and toss lightly. Cover and chill. Yield: 8 servings.

By Robin from Washington, IA

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Red Potato Salad II

Ingredients

• 5 lb. medium red potatoes, halved
• 5 hard cooked eggs, chopped
• 1 celery rib, finely chopped
• 1/2 medium onion, finely chopped
• 1 1/2 c. mayonnaise
• 1/4 c. sweet pickle relish
• 3 T. sugar
• 2 T. dried parsley flakes
• 2 t. prepared mustard
• 1 t. salt
• 1 t. cider vinegar
• 1/8 t. pepper

Directions

Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain and cool. Cut potatoes into 3/4 inch cubes. In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.

By Robin from Washington, IA