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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 12 |
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It's a great variation on the traditional potato salad and great served for the holidays. Ingredients:
8 medium red potatoes, cooked and cubed |
2 stalks celery leaves, thinly sliced |
2 green onions with tops, chopped |
4 hard-boiled eggs, chopped |
1/2 cup chopped peeled cucumber |
1/4 cup chopped sweet red pepper |
1/4 cup chopped green pepper |
1 1/4 cups mayonnaise |
1/4 cup sour cream |
1/4 cup plain yogurt |
1 tablespoon fresh basil or 1 teaspoon dried basil |
1 tablespoon fresh marjoram or 1 teaspoon dried marjoram |
1 tablespoon fresh dill or 1 teaspoon dried dill |
1 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon pepper |
4 plum tomatoes, coarsely chopped |
1 cup frozen peas, thawed |
1 cup shredded cheddar cheese |
Directions:
1. In a large bowl combine the potatoes, celery, green onions, eggs, cucumber, red pepper, and bell pepper.
2. In a separate bowl combine the mayonnaise, sour cream, yogurt, and seasonings.
3. Pour over potato mixture.
4. Toss to coat.
5. Gently stir in tomatoes, peas, and cheese.
6. Cover and refrigerate until serving.
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