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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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My family is not fond of traditional potato salad, or what they call yellow potato salad , so I concocted this out of several different recipes. It is now requested at every gathering and I always have an empty bowl! Its really good with barbecue too. Ingredients:
8 medium round red potatoes |
1/4 cup chopped green onion |
1/4 cup of very finely chopped celery |
1 cup of good mayonnaise |
1/4 cup low-fat sour cream |
1/8 teaspoon sugar |
1 teaspoon pickle juice |
1/2 teaspoon white vinegar |
1/2 teaspoon salt |
1 teaspoon dried dill |
1 teaspoon celery seed |
1/8 teaspoon garlic powder |
fresh cracked black pepper |
Directions:
1. Cut potatoes into 1/2 (leaving skins on) and place in a medium saucepan.
2. Add water to cover.
3. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender.
4. Drain and cool completely.
5. Cut potatoes crosswise into quarters.
6. Combine potato, chopped green onions, and celery in a large bowl; toss gently.
7. Combine mayonnaise and next 9 ingredients; stir well.
8. Add to potato mixture, tossing gently to coat.
9. Cover and chill several hours. *Salad is best chilled for several hours so flavors can meld.
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