INGREDIENTS
4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS
Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions.In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.Yield: 6-8 servings.
From whence it came: Have I ever mentioned Taste of Home on this blog? Years ago my Grandma Alyce gave me a subscription to Taste of Home magazine and I believe they have some of the best recipes out there. Taste of Home features real food, the kind that has basic, normal ingredients that you probably have in your pantry. Every Taste of Home recipe I've tried has been a winner, and this potato salad is no exception.
Why it's blogable: I made this potato salad last summer and it's the best potato salad I've ever made. In the past I hadn't used a recipe to make potato salad. I'd just add this much of this and that much of that, and it would turn out pretty good. But I decided to try a recipe instead of playing the guessing game and am I ever glad I did. This is now my go-to recipe for potato salad. The Spy is a lover of potato salad and he is a lover of this recipe!
Hope you enjoy stirring it up!
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