Name: Potato Salad
Yield: Makes about 2 quarts
Ingredients: 6 large potatoes; 1/2 teaspoon dill; 1/2 cup French dressing made with cider vinegar plus 1/2 teaspoon dry mustard; 1/4 cup minced onion; 2 red apples, unpeeled but cored and diced; 1 cup diced celery; 6 hard-cooked eggs, chopped; 4 tablespoons chopped parsley; 1 1/2 cups mayonnaise; 1/2 cup sour cream; Salt and pepper

Recipe information

Yield
Makes about 2 quarts

Ingredients

6 large potatoes

1/2 teaspoon dill

1/2 cup French dressing made with cider vinegar plus 1/2 teaspoon dry mustard

1/4 cup minced onion

2 red apples, unpeeled but cored and diced

1 cup diced celery

6 hard-cooked eggs, chopped

4 tablespoons chopped parsley

1 1/2 cups mayonnaise

1/2 cup sour cream

Salt and pepper

Preparation

Cook the potatoes in their skins with the dill; peel and dice them and marinate them while still hot in the French dressing. Add the onion and let stand until cold - at least an hour - while you prepare the rest of the ingredients. Combine potato-onion mixture with remaining ingredients, including mayonnaise blended with sour cream. Season with salt and pepper to taste.

TagsPotato Salad Salad American Potato Root Vegetable Vegetable Apple Fruit Celery Starter Side Dinner Nut Free Gluten Free Vegetarian Easy Quick Weeknight Meals Make Ahead Simmer House & Garden

Recipe notes

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