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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 18 |
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Home-team fans are sure to relish this tasty potato salad that scored high on compliments at our football supper. It's a great accompaniment for a sandwich and would be popular at a pregame tailgate party or other casual sports gathering, too. —Sister Judith LaBrozzi Canton, Ohio Ingredients:
3 pounds red potatoes, cooked and cubed |
1 cup sweet pickle or zucchini relish |
1/4 cup chopped celery |
3/4 teaspoon onion salt |
1/2 teaspoon garlic salt |
1/2 teaspoon celery seed |
1/2 teaspoon pepper |
4 hard-cooked eggs |
1 cup (8 ounces) sour cream |
1/2 cup mayonnaise |
1 tablespoon cider vinegar |
1 teaspoon prepared mustard |
additional hard-cooked eggs, cut into wedges |
Directions:
1. In a large bowl, combine the first seven ingredients. Cut eggs in half and remove yolks. Chop the whites; add to potato mixture.
2. In a small bowl, mash the yolks; stir in sour cream, mayonnaise, vinegar and mustard. Pour over potato mixture and gently toss to coat. Refrigerate until serving. Garnish with egg wedges. Yield: 18 servings.
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