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Thursday, July 7, 2011

Potato Salad Recipe

I personally think no picnic is complete without potato salad. There are many great ways to fix this dish with some updated versions as well as a few old fashioned ways as well. Here is one of my favorites

6 to 7 medium red potatoes (about 2 pounds)

3/4 cup mayonnaise

1/2 cup sour cream

1/2 cup plain yogurt

1/3 cup thinly sliced green onions

2 to 3 dill pickle spears, chopped

4 1/2 teaspoons Dijon mustard

1 teaspoon prepared horseradish

2 garlic cloves, minced

1/2 teaspoon celery seed

1/2 teaspoon salt

1/4 teaspoon pepper

Dash onion salt

Dash garlic powder

4 hard-cooked eggs, coarsely chopped

Place potatoes in a saucepan and cover with water; bring to a boil. Cook for 20-30 minutes or until tender; drain and cool slightly. Slice potatoes into a large bowl. In a small bowl, combine the mayonnaise, sour cream, yogurt, onions, pickles, mustard, horseradish, garlic and seasonings. Pour over potatoes and toss to coat. Gently stir in eggs. Cover and refrigerate for 2-3 hours.

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