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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 14 |
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Every member of my family (my husband and I have two grown sons and a grandson) likes creamy-type potato salads. So I make mine often for many occasions. It's usually partially eaten before I can even announce, It's ready ! Ingredients:
8 medium red potatoes, cooked and cubed |
2 celery ribs with leaves, thinly sliced |
2 green onions with tops, chopped |
4 hard-cooked 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 each minced fresh basil, marjoram and dill or 1 teaspoon each dried basil, marjoram and dill weed |
1 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon pepper |
4 plum tomatoes, coarsely chopped |
1 cup frozen peas, thawed |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large bowl, combine the first seven ingredients. In another bowl, combine the mayonnaise, sour cream, yogurt and seasonings. Pour over potato mixture; toss to coat. Gently stir in tomatoes, peas and cheese. Cover and refrigerate until serving. Yield: 14 servings.
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