Potato Salad

  • 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
  • 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.

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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