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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