Creamy Herbed Potato Salad |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I found this recipe in a magazine in an orthodontistâs office over 25 years ago. I wrote it on an old piece of paper, which I found in my purse, and still have it that way in my card file. Itâs the best potato salad recipe I have every tried. Ingredients:
2 pounds red potatoes, cubed |
4 green onions, chopped |
1/2 cup chopped sweet pickles |
1/4 cup chopped green pepper |
1 hard-cooked egg, chopped |
dressing: |
1/2 cup mayonnaise |
1/4 cup half-and-half cream |
1 tablespoon minced fresh parsley |
1 tablespoon lemon juice |
1 teaspoon salt |
1/2 teaspoon dill weed |
1/2 teaspoon dried savory |
1/4 teaspoon dried marjoram |
1/4 teaspoon pepper |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool.
2. In a large bowl, combine the potatoes, onions, pickles, green pepper and egg. In a small bowl, combine the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving. Yield: 8 servings.
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