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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ingredients:
3 pounds of yukon gold potatoes, scrubbed and cubed |
3 tablespoons of rice vinegar |
1 tablespoon of olive oil |
2 stalks of celery |
1 medium green pepper |
5 or 6 green onions |
2 boiled eggs |
1 cup mayo |
1/2 cup sour cream |
1 tablespoon mustard |
2 tablespoons pickle relish |
1 tablespoon pickle relish juice |
1 teaspoon salt |
1 teaspoon celery seed |
1 teaspoon pepper |
(play with these amounts any way you like) |
Directions:
1. Boil potatoes until fork tender; drain and put into a mixing bowl;
2. Drizzle rice vinegar and olive oil over potatoes and toss to coat;
3. While the potatoes cool, chop the celery, green pepper, green onions, and boiled eggs - set aside;
4. Mix mayo, sour cream, mustard, pickle relish and juice, and seasonings;
5. Pour the dressing mixture over the potatoes, fold in the chopped vegetables, and mix.
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