Viennese Potato Salad With Sour Cream |
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Prep Time: 1 Minutes Cook Time: 25 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Found on . Ingredients:
4 medium potatoes, washed |
salt |
1 1/4 cups sour cream, at room temperature |
2 tablespoons wine vinegar |
1/2 teaspoon dried dill weed |
pepper |
1/2 cup diced green pepper |
1/2 cup diced celery |
1/2 cup sliced scallion, with some tops |
3 hard-cooked eggs, shelled and chopped |
1/4 teaspoon paprika |
1 large tomato, peeled and cut into wedges |
Directions:
1. Cook potatoes in their jackets in a little salted boiling water until tender, about 25 minutes.
2. Drain well; peel; and, while still warm, slice or cube into a medium bowl.
3. Add sour cream, vinegar, and dill. Season with salt and pepper. Mix well.
4. Add green pepper, celery, scallions, and eggs; mix well.
5. Cool at room temperature and let stand 1 hour or longer to blend flavors.
6. Serve sprinkled with paprika and garnished with tomato wedges.
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