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Red Potato Salad

Red Potato Salad I


  • 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


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

Red Potato Salad II


  • 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


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


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