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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Another great recipe for potato salad, that will look just fantastic in the center of you table when served, so pretty!! Ingredients:
9 medium potatoes, cooked |
3 large eggs, cookd |
1 (3 ounce) can pitted olives, quartered |
2 large celery, stalks diced |
1 (8 ounce) container sour cream |
1/2 cup mayonnaise |
pepper |
1/4 cup milk |
2 tablespoons lemon juice |
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon |
2 teaspoons salt |
tomato, wedges |
Directions:
1. In large bowl, mix sour cream, mayonnaise, milk, lemon juice, tarragon, salt and pepper. Gently stir in potatoes, eggs, celery and olives. Line a 2 1/2 quart bowl with plastic wrap. Spoon salad into bowl, packing well. Cover and refrigerate about 3 hours. To serve, invert on a plate and decorate with tomato wedges.
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