Sour Cream-Mustard Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
10 large new potatoes |
8 hard-cooked eggs |
2 tablespoons vinegar |
2 1/2 tablespoons prepared mustard |
1 tablespoon prepared horseradish |
1 cup mayonnaise |
1 (8-ounce) carton commercial sour cream |
1 teaspoon salt |
1/2 teaspoon celery salt |
1 cup diced celery |
1/4 cup finely chopped onion |
2 tablespoons chopped green pepper |
2 tablespoons chopped pimiento |
cucumber slices (optional) |
Directions:
1. Cook potatoes in boiling salted water 20 minutes or until potatoes are tender. Drain well, and cool. Peel potatoes, and cut into 1/2-inch cubes.
2. Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks in a medium mixing bowl. Add vinegar, mustard, horseradish, mayonnaise, sour cream, salt, and celery salt; mix well. Chop whites, and add to yolk mixture. Add potatoes, celery, onion, green pepper, and pimiento, stirring until well blended. Cover and refrigerate at least 1 hour. Garnish with cucumber slices, if desired.
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