Thursday, April 16, 2009

Red Potato Salad

From the kitchen of: Sarah

3 pounds red potatoes, cut into chunks
1 cup sour cream
½ cup mayonnaise
2 teaspoon Dijon mustard
1 teaspoon white vinegar
4 hard boiled eggs, chopped
1 dill pickle, chopped
¼ celery stalk, chopped
2 green onions, chopped
1 dash hot sauce
3 teaspoons dried dill weed
½ teaspoon garlic powder
1 dash onion salt
salt and pepper to taste

Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.

In a medium bowl, mix together sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Add dill, garlic powder, onion salt, salt and pepper; mix well. Pour over the potatoes, and gently toss to coat.

Chill at least 3 hours in the refrigerator before serving.

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