The Cookbook


Wednesday, October 6, 2010


Picnic Potato Salad

4 lb. Yukon gold potatoes

3 hard-cooked eggs, peeled and grated

1 C. mayonnaise

½ C. diced celery

½ C. sour cream

1/3 C. finely chopped sweet onion

¼ C. sweet pickle relish

1 T. spicy brown mustard

1 tsp. salt

¾ tsp. black pepper

  • Cook potatoes in boiling water, covered 40 minutes or until tender; drain and cool 15 minutes. Peel potatoes and cut into 1” cubes.
  • Combine potatoes and eggs.
  • Stir together mayonnaise and next 7 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill 12 hours.

Southern Living, May 2010

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