Yield: 1 servings
|3 pounds||Red skinned potatoes; thickly sliced|
|3 tablespoons||White wine vinegar|
|2 \N||Hard cooked eggs; chopped|
|½ cup||Celery; chopped|
|½ cup||Onion; chopped|
|⅓ cup||Chopped cilantro|
|¾ cup||Sour cream|
|4 teaspoons||Dijon mustard|
Cook potatoes in boiling, salted water just until tender, about 12 minutes.
Drain. Sprinkle vinegar over hot potatoes. Place in large bowl. Add eggs, onion, celery and cilantro to potatoes. Toss gently. Whisk together mayonnaise, sour cream and mustard. Fold into potato salad. Season with salt and pepper. Yield: 6 servings.
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Converted by MM_Buster v2.0l.