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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Nothing sets off a good summer barbecue better than a good potato salad. Ingredients:
1- 5 lb bag of potatoes (red or white) |
1/2 bottle of ken's zesty italian dressing |
1 large or 2 medium onions, chopped |
3 to 4 stalks of celery chopped fine |
1 tablespoon celery seed |
salt and pepper to taste |
2 cups sour cream |
2 cups mayonnaise |
1 dozen eggs cooked and peeled (chop up all but 3) |
Directions:
1. Cook potatoes with skins on in a large kettle until done, but still slightly firm. Peel potatoes and cut into bite size pieces. Put in a large bowl. Add onions, eggs and celery. Pour dressing over mixture and fold in carefully. In a four cup measuring cup mix mayo, sour cream, and celery seed and pour over potato mixture. Fold all ingredients together. If you want it a bit wetter, increase sour cream and mayo in equal portions. Slice 3 eggs. Place on top-cover-refrigerate.
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