Vegetable potato salad
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cooked, diced potatoEs |
| 2 | eaches | Packages frozen mixed vegetables, cooked and drained |
| 1 | each | Package frozen peas, cooked and drained |
| 3 | larges | Dill pickles, diced |
| ½ | cup | Chopped green onion |
| 2 | tablespoons | Dill leaves |
| Salt and pepper | ||
| ¾ | cup | Mayonnaise* |
| ¾ | cup | Sour cream |
| 2 | tablespoons | Prepared mustard |
| 2 | eaches | Hard-boiled eggs, chopped |
| Lettuce leaves | ||
| Radishes | ||
Directions
FROM: TERESA STALIS
Mix the potatoEs with the vegetables, pickles, onions and dill.
Season with salt and pepper. Mix mayonnaise with sour cream and mustard. Add to the salad. Chill for 2 hours. Put into serving dish, sprinkle with the egg, garnish with lettuce and radishes. Serves 10.
Mayonaise 1 egg yolk 1 T lemon juice 1 c salad oil 2-3 T water if needed salt to taste ¼ T sugar Beat the egg yolk in the mixer at low speed. Add the lemon juice in 4 parts, beating all the time. Add the oil in a thin stream. Add 2-3 T water if the sauce is too thick.
Season. Yields 1 cup.
Submitted By PAT STOCKETT On 06-03-95