POTATO EGG SALAD

 

  • Cooking Time:
  • Servings: Serves 4-5
  • Preparation Time:

Ingredients

  • 3 cups diced new potatoes
  • 8 tsp. Italian salad dressing (2 Tbsp plus 2 tsp)
  • 1/2 tsp. salt
  • 1/2 cup diced celery
  • 8 tsp. sliced green onions w/tops (2 Tbsp plus 2 tsp) (I used regular onions!)
  • 2 hard-boiled eggs, chopped
  • 1/2 cup mayonnaise (NOT Miracle Whip)
  • 1/4 cup sour cream
  • 1/2 tsp. dry mustard
  • 1/4 tsp. horseradish

Directions

  • Wash & dice potatoes, leaving skins ON. Boil for 15-20 minutes or until tender. Pour salad dressing over warm potatoes and toss lightly. Chill for about 2 hours.
  • Mix remaining ingredients together and cover and refrigerate for 2 hours as well.
  • When potatoes are cooled, combine sauce with potatoes and mix carefully. Refrigerate overnight.

Notes

Here's a potato salad you need to give some serious consideration! It is so creamy and just a really delightful , different taste sensation that we both found to be quite enjoyable!! It was a perfect accompaniment to Sloppy Joes! I think this is one of those salads that would be wonderful with whatever you choose to serve it with! Ham? Yum!! Pork chops? Yum!! Turkey? Yum!!! A definite keeper!!!

Categories: Potato 

Author Credit: Recipe from The Lady & Sons Savannah Country Cookbook by Paula Deen

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