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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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(Grandma) June Schmidt Ingredients:
8 -9 red potatoes |
salt and pepper |
2 stalks celery, finely diced |
1/2 cup white onions or 1/2 cup green onion, chopped |
2 radishes, sliced (optional) |
1 -2 carrot, shredded |
1 english cucumber, seeded and diced |
1 tablespoon chives |
1 tablespoon dill weed |
1 cup marzetti's coleslaw dressing |
1 cup sour cream |
1 tablespoon bertman's mustard |
2 eggs, hard boiled and sliced |
paprika |
fresh parsley sprig |
Directions:
1. Boil potatoes 25 minute (until barely done). Rinse in cold water and let cool.
2. Peel skins and dice into 3/4 chunks.
3. Boil water, add eggs and boil 8 minutes.
4. Add vegetables and spices.
5. Gently mix together dressing, sour cream, and mustard. Pour over the above.
6. Garnish with sliced, hard-boiled eggs in a circle, with fresh parsley sprigs between the eggs.
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