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  • Rebecca's Potato Salad

    1 vote
    Rebecca's Potato Salad
    Prep time:
    Servings: 6
    by Rebecca Grant
    2 recipes
    		 >
    Rich, creamy, crunchy

    Ingredients

    • 5 medium potatoes (red or white rose) - about 2#
    • 2 teaspoons salt
    • Large dash of white pepper
    • 2 tablespoons sliced green onion or chopped sweet onion
    • 1 jar piquillo peppers, chopped - can use pimiento
    • 3 hard cooked eggs, diced
    • 1/4 cup celery, diced
    • Dressing:
    • 1 cup mayonnaise
    • 1 cup sour cream
    • 2 tablespoons prepared mustard
    • 2 tablespoons Dijon mustard
    • 2 tablespoons sugar

    Directions

    1. Cook potatoes until just done - do not overcook. Peel and cut into 1/2 to 3/4 inch chunks and add to large bowl.
    2. Add salt, white pepper, onion, peppers, eggs and celery and mix lightly.
    3. Combine dressing ingredients, pour over potatoes and mix lightly.

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    Comments

    • Nanette
      Nanette
      Hi Rebecca: This looks very good..sour cream and mayo, mmmmmm. It is chock full of good things. Will try. N

      cucinananette.blogspot.com
      • John Spottiswood
        John Spottiswood
        Looks good, Rebecca! I'm going to try some potato salads later this summer. Will have to give this one a try!

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