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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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My grandma makes the best potato salad, but she doesn't use a recipe! So I watched while she put together a little of this and a little of that and jotted a recipe that comes close. The creamy dressing also works well for making deviled eggs. Ingredients:
8 medium red potatoes, cubed |
4 to 5 hard-cooked eggs, chopped |
1-1/2 cups mayonnaise |
2/3 cup sour cream |
3 tablespoons sugar |
3 tablespoons red wine vinegar |
2 tablespoons finely chopped onion |
2 teaspoons prepared mustard |
1 teaspoon celery seed |
salt and pepper to taste |
Directions:
1. Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool.
2. Transfer to a large bowl; add eggs. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Cover and refrigerate for 6 hours or overnight. Yield: 8 servings.
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