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
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
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