New Potato Salad Recipe
Ingredients
| New potatoes -2 pounds | ||
| Celery | 1/2 Cup (16 tbs), sliced | |
| Hard-cooked eggs-3, sliced | ||
| Commercial sour cream-1 (8-ounce) carton | ||
| Fresh dill weed-1 tablespoon, chopped or dried whole dill weed-1 teaspoon | ||
| Vinegar | 2 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Prepared horseradish | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
Directions
MAKING
1) Boil water and cook potatoes for 20 minutes or until tender. Drain and cool them.
2) Peel and slice them into ½ inch pieces.
3) In a large bowl, add potatoes, celery, and eggs and toss.
4) In a small bowl, mix remaining ingredients and pour it over potatoes.
5) Chill the salad.
SERVING
6) Serve the salad chilled.
1) Boil water and cook potatoes for 20 minutes or until tender. Drain and cool them.
2) Peel and slice them into ½ inch pieces.
3) In a large bowl, add potatoes, celery, and eggs and toss.
4) In a small bowl, mix remaining ingredients and pour it over potatoes.
5) Chill the salad.
SERVING
6) Serve the salad chilled.
Chef
