Dill weed potato salad
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | mediums | Irish potatoes |
| 2 | tablespoons | Vinegar |
| ½ | cup | Salad oil |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Onion powder |
| 1 | dash | Pepper |
| 1 | teaspoon | Salt |
| 1 | cup | Mayonnaise |
| 4 | Hard-boiled eggs; chopped | |
| ½ | cup | Sour cream |
| ⅓ | cup | Sliced green onions |
| ¾ | cup | Diced celery |
| 1 | tablespoon | Horseradish |
| 3 | teaspoons | Dill weed |
Directions
Cook potatoes in water to cover. Drain. Peel & slice while warm. Combine oil, vinegar, salt, pepper, garlic powder & onion powder. Blend thoroughly.
Pour ⅓ of the dressing over potatoes. Let stand for at least 1 hour. Add mayonnaise, eggs, sour cream, onions, dill weed, celery & horseradish to remaining dressing. Combine with potato mixture. Chill until ready to serve. Serves 10 to 12.
MRS. JOHN C. TAYLOR
CLARKSDALE, MS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .