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Salads - Soups - Sidedishes
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Gameday-Tailgate
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Ingredients |
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3 1/2 Lbs. Red-Skin Potatoes,Pelled And Cut Into 3/4- Inch Pieces
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3 T. White Wine Vinegar
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2 Hard Boiled Eggs, Chopped
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1/2 C. Chopped Onion
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1/2 C. Chopped Celery
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1/3 C. Chopped Italian Parsley
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3/4 C. Mayonnaise
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4 T. Dijon Mustard
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Instructions |
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1.Cook potatoes in large pot of boiling salted water just until tender,
2.About 12 minutes; drain and transfer to a large bowl.
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3. Drizzle vinegar over hot potatoes and cool to room temperature.
4.Mix eggs, onion, celery and parsley into potatoes.
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5. Whisk together mayonnaise, sour cream and mustard; mix into potato mixture.
6.Season with salt and pepper.
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6.This can be made one day ahead.
7.Cover and refrigerate. Serves 6.
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Originally Submitted
4/24/2013
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0 Out of 5 from
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You can add this Picnic Potato Salad recipe to your own private DesktopCookbook.
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