Chris' Potato Salad
A picnic favorite!
- 7-8 med. potatoes, cubed
- 6 hard boiled eggs
- 1 cup chopped celery
- 1 cup chopped onion
- 1 container (8oz.) sour cream
- 1 1/2 cup mayonnaise
- 1/4 tsp. celery salt
- 1/4 tsp. white pepper
- 3/4 tsp. salt
- 2 tsp. mustard
Cook potatoes, remove from heat while still firm. Drain and rinse with cold water. Slice 4 of the hard-boiled eggs. Combine all ingredients in large bowl. Slice remaining 2 eggs and arrange on top. Sprinkle with paprika. Refrigerate.
Makes 4-6 servings. Best made 24 hours ahead of time.
By Robin from Washington, IA
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