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Deli Potato Salad

Source of Recipe

unknown


List of Ingredients

8 cups russet potatoes, cooked, peeled and cubed (3 lbs.)
1/2 cup beef broth or bouillon
2/3 cup dairy sour cream
1/3 cup mayonnaise
1/4 cup sliced green onions
3 tablespoons prepared horseradish
1 1/2 tablespoons prepared mustard
1 tablespoon lemon juice
1/2 teaspoon celery seeds
salt and pepper, to taste
4 hard-cooked eggs, chopped
3 tablespoons sliced pimiento




Recipe

Place potatoes in a large bowl. Pour in broth and toss gently. Let stand for 30 minutes.

In a medium bowl, mix sour cream, mayonnaise, green onions, horseradish, mustard, lemon juice,
celery seeds, salt and pepper until well blended. Add to potatoes along with celery, eggs and
pimiento. Gently toss until potatoes are well coated. Cover and refrigerate at least 2 hours.

Yield: 8 to 12 servings. No nutritional information provided.