New england potato salad with sour cream dres
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Potatoes; cooked |
| 1 | cup | Celery; diced |
| 5 | tablespoons | Vinegar |
| 2 | teaspoons | Salt |
| 4 | Eggs: hard-cooked, sieved | |
| 1 | pint | Sour cream |
| 1 | teaspoon | Pepper |
| 1½ | tablespoon | Prepared mustard |
| ¼ | Clove of garlic; crushed | |
| 1 | small | Onion; chopped |
| ½ | cup | 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.