Recipes

Creamy Potato Salad

Creamy  Crowd Cooking  Dinner  Dinner Party  Easter  Game Day  Independence Day  Labor Day  Lunch  Memorial Day  Mother's Day  Potato  Potato  Potluck  Salad  Side Dish 

• Servings: 12
• 8 medium potatoes (3 pounds)
• 1/3 cup chopped sweet onion
• 1/2 cup mayo (low fat)
• 1/2 cup sour cream (low fat)
• 1 tbl vinegar
• 1 tsp brown mustard
• 1 1/2 tsp salt
• 1 tsp celery seed
• 1/2 tsp pepper
• 4 hard cooked egg (sliced)

Cook potatoes in boiling water for 20-30 minutes or until slightly tender. Let cool, then peel and cut into large cubes.

In a small bowl, combine all ingredients except potatoes and eggs. Mix thoroughly. In a large bowl pour mixture over potatoes and toss lightly. Add egg slices on top and garnish with small sprigs of parsley and a dash of paprika. Cover and chill for at least two hours.

Years ago we enjoyed eating a sour cream potato salad at grocery stores, but the stores discontinued it. So we tweaked a cookbook recipe till we found the right mixture. We've received many compliments on this recipe.

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