New England Potato Salad with Sour Cream Dressing
Yield
6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
potatoes
cooked |
|
| 1 | cup |
celery
diced |
|
| 5 | tablespoons |
vinegar
|
|
| 2 | teaspoons |
salt
|
|
| 4 | large |
eggs
hard cooked, chopped |
|
| 1 | pint |
sour cream
|
*
|
| 1 | teaspoon |
black pepper
|
|
| 1 ½ | tablespoons |
prepared mustard
|
|
| 1 |
garlic cloves
crushed |
|
|
| 1 |
onions
small, chopped |
|
|
| ½ | cup |
olives
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
potatoes
cooked |
|
| 237 | ml |
celery
diced |
|
| 75 | ml |
vinegar
|
|
| 1E+1 | ml |
salt
|
|
| 4 | large |
eggs
hard cooked, chopped |
|
| 473 | ml |
sour cream
|
*
|
| 5 | ml |
black pepper
|
|
| 23 | ml |
prepared mustard
|
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | each |
onions
small, chopped |
|
| 118 | ml |
olives
sliced |
*
|
Directions
Peel potatoes, cut into ½ inch cubes and chill.
Add celery, 3 tbsps vinegar and salt.
Fold eggs into sour cream, add reamining vinegar, pepper, mustard, garlic and onion.
Place potato mixture in salad bowl, add dressing and toss well.
Garnish with olives.
