Red Bliss Potato Salad
5 lbs (8‒10 med) red bliss potatoes
10 (3 eggs) hard-boiled eggs
3 cups (1 cup) mayonnaise
1 cup (⅓ cup) sour cream
4 tbsp (4 tsp) yellow mustard
2 tbsp (3 tsp) parsley, freshly chopped
Salt to taste
Pepper to taste
1½ cups (½ cup) celery, diced
Boil potatoes until fork can be easily inserted. Drain and chill completely.
Leaving skin on, cut potatoes into cubes. Criss-cross cut eggs and add to potatoes.
In separate bowl, mix mayonnaise, sour cream, mustard, parsley, and salt and pepper.
Add mixture and diced celery to potatoes. Fold together completely, chill and serve.
Pairs Well With
Note - the ingredient amounts in the original recipe, yield a "cooking for crowds" 20 servings. If you use instead the ingredient amounts in the parentheses, it yields a more "family cooking" friendly 6‒7 servings.