Easter Potato Salad
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 118.29 ml mayonnaise
- 118.29 ml sour cream
- 59.14 ml roasted red pepper, finely chopped
- 29.58 ml prepared honey, Dijon or 29.58 ml brown mustard
- 29.58 ml sweet pickle relish
- 14.79 ml apple cider vinegar
- 14.79 ml fresh chives, finely chopped
- 9.85 ml unbleached cane sugar
- 4.92 ml garlic, onion or 4.92 ml kosher salt
- 2.46 ml celery salt
- 0.25 ml black pepper
- 236.59 ml celery, finely chopped
- 59.14 ml onion, finely chopped
- 5 medium potatoes, cooked cooled and cubed
- 3 hard-boiled eggs, chopped
directions
- In a large bowl, combine ingredients, except celery, onion, potatoes and eggs, to form a dressing.
- Add celery, onion, potatoes and eggs and toss gently. Refrigerate for a few.
- hours. Makes 6-8 servings.
- * To make this potato salad more creamy mash 1/2 of one.
- of the potatoes and stir it into mixture.
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RECIPE SUBMITTED BY
cook1000000
United States