Deviled potato salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Eggs; hard-cooked | |
| 2 | tablespoons | Vinegar |
| 1 | tablespoon | Horseradish, prepared |
| 2½ | tablespoon | Mustard, prepared |
| 1 | cup | Mayonnaise |
| 1 | cup | Sour cream |
| ½ | teaspoon | Celery salt |
| 1 | teaspoon | Salt |
| 6 | mediums | Potatoes; cooked, peeled, and cubed (4-1/2 cups) |
| 1 | cup | Celery; chopped |
| ¼ | cup | Onion; chopped |
| 2 | tablespoons | Pepper, green; chopped |
| 2 | tablespoons | Pimiento; chopped |
| Tomato wedges | ||
| Cucumber slices | ||
Directions
Cut eggs in half and remove yolks. Mash and blend yolks with vinegar, horseradish, and mustard. Add mayonnaise, sour cream, celery salt, and salt; mix well. Chop egg whites and combine wiht potatoes and chopped vegetables. Fold in egg yolk mixture; chill. Garnish with tomatoes and cucumbers.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-16-94