Recipes

Potato Egg Salad

Potato 

• Servings: Serves 4-5
• 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

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.

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!!!

No Reviews at this time.

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