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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I developed this recipe while working at a restaurant. We wanted a salad that would complement a barbecue sandwich and use up day-old baked potatoes. It keeps well and seems to taste even better after being refrigerated. —Patricia Maul Battlesville, Oklahoma Ingredients:
12 medium red potatoes, cooked, peeled and cubed |
1 medium red onion, chopped |
1 cup chopped fresh parsley |
1-1/2 cups mayonnaise |
1 cup (8 ounces) sour cream |
1/4 cup sugar |
1/4 cup vinegar |
4 teaspoons ground mustard |
1 teaspoon salt |
Directions:
1. In a large bowl, combine potatoes, onion and parsley. In a small bowl, combine remaining ingredients. Pour over potatoes and mix well. Refrigerate at least 1 hour before serving. Salad can be prepared a day ahead. Yield: 12-16 servings.
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