Creamy Potato Salad
  • 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)
  1. Cook potatoes in boiling water for 20-30 minutes or until slightly tender. Let cool, then peel and cut into large cubes.
  2. 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.