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Creamy Potato Salad




Source of Recipe


Lunch Counter Recipes


List of Ingredients




2 1/2 pounds red potatoes -- cubed
1 hard-cooked egg -- chopped
3 ribs celery -- chopped
3/4 cup chopped onion
2 tablespoons finely chopped green pepper
3/4 cup mayonnaise
1/4 cup sour cream
1 to 1 1/2 teaspoons salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon dill weed
sliced hard-cooked egg, paprika and fresh
dill sprigs -- optional for garnish


Recipe



Place potatoes in a large saucepan or Dutch oven; cover with
water. Cover and bring to a boil. Reduce heat; cook for 20-30
minutes or until tender. Drain and cool.

Place potatoes in a large bowl. Add chopped egg, celery, onion and
green pepper. In a small bowl, combine mayonnaise, sour cream, salt,
pepper and dill. Pour over the potato mixture and toss gently to
coat. Cover and refrigerate until serving. Garnish with egg,
paprika and dill if desired.