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Classic Creamy Potato Salad




Source of Recipe


Internet


List of Ingredients




2 lb Small new potatoes
3 Hard boiled eggs; peeled
1/2 c Mayonnaise
1/2 c Sour cream
2 tb Dijon-style mustard
2 tb White wine vinegar
1 ts Sugar
Tabasco; to taste
Salt and freshly ground black pepper
1 md Cucumber; peeled, seeded and chopped
5 Scallions; chopped
3 tb Chopped fresh parsley

Place the potatoes, whole with their jackets, in a large pot and add salted cold water to cover by 1 inch. Bring the water to a boil and cook the potatoes until just tender when poked with a knife. Drain the potatoes and allow to cool. Quarter the potatoes or cut into bite-size pieces and set aside.
In a large bowl finely mash the eggs with a fork. Add the mayonnaise, sour cream, mustard, white wine vinegar and sugar and stir to combine. Season with Tabasco, salt and pepper to taste. Add the potatoes, cucumber, scallions and parsley and stir to combine. Taste and adjust seasoning if necessary.



Recipe