Easter Potato Salad

theinternetcookbook.com

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1⁄2 cup mayonnaise
• 1⁄2 cup sour cream
• 1⁄4 cup  roasted red pepper, finely chopped
• 2  tablespoons  prepared honey, Dijon or 2  tablespoons brown mustard
• 2  tablespoons  sweet pickle relish
• 1  tablespoon apple cider vinegar
• 1  tablespoon fresh chives, finely chopped
• 2  teaspoons  unbleached cane sugar
• 1  teaspoon garlic, onion or 1  teaspoon kosher salt
• 1⁄2 teaspoon  celery salt
• 1  dash black pepper
• 1  cup celery, finely chopped
• 1⁄4 cup onion, finely chopped
• 5  medium potatoes, cooked cooled and cubed
• 3  hard-boiled eggs, chopped

Directions

1. In a large bowl, combine ingredients, except celery, onion, potatoes and eggs, to form a dressing.
2. Add celery, onion, potatoes and eggs and toss gently. Refrigerate for a few.
3. hours. Makes 6-8 servings.
4. * To make this potato salad more creamy mash 1/2 of one.
5. of the potatoes and stir it into mixture.