Potato Salad

Ingredients

• 2 qt red potatoes cut to bite size; cooked in boiling, salted water until done but not mushy
• 3 T vinegar
• 1 medium onion, chopped fine
• 3 T whole grain mustard
• ¾ cup mayonnaise
• 1 cup sour cream
• salt, pepper, granulated garlic, hot sauce, and Lawry’s season salt to taste

Preparation

• Prepare potatoes as described above.
• Strain potatoes and transfer to mixing bowl.
• While still hot, add vinegar and onion and toss gently.
• Allow to cool to room temperature then fold in remaining ingredients.
• May be served immediately or chilled and served cold.

Comments

I do not like my potato salad to be dry, so you may find the need to adjust the mayonnaise or sour cream to fit your taste. Makes 16 1/2-cup servings.

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