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Creamy Potato Salad




Source of Recipe


P Allen Smith


List of Ingredients




3 pounds small to medium sized red potatoes, unpeeled and sliced (about 25 potatoes)
1 cup chopped Vidalia onion (If Vidalias aren't in season any sweet onion will do.)
1 cup mayonnaise
1 cup sour cream
1 package cream cheese, 8 ounces
1 1/2 tablespoon dill
1 teaspoon Beau Monde seasoning (You can find this at the supermarket with other spices.)
1 tablespoon chopped, fresh parsley




Recipe



After washing and slicing the potatoes, boil them unpeeled for about 20 minutes until they are soft. Then rinse them with cold water to stop the cooking and set aside.

In a large bowl mix 1 cup of chopped Vidalia onion with 1 cup of mayonnaise, 1 cup of sour cream and an 8 ounce package of softened cream cheese. To this add 1 1/2 tablespoons of dill, 1 teaspoon of Beau Monde seasoning and 1 tablespoon of chopped fresh parsley.

Fold all of the ingredients together and add the cooked potatoes. Chill the salad for 2 or 3 hours before serving.