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Honey-Mustard Potato Salad
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5 pounds red potatoes
2 cups chopped celery
1 cup chopped sweet red pepper
4 hard-cooked eggs, chopped
2 green onions, chopped
1/2 cup mayonnaise
1/2 cup honey mustard
1/2 cup prepared mustard
1/4 cup sour cream
3/4 teaspoon salt
1/4 teaspoon pepper
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat;
cover and cook for 15-20 minutes or until tender. Drain and cool. Cut potatoes
into quarters; place in a large bowl. Add the celery, red pepper, hard-cooked
eggs and onions. In a small bowl, combine the remaining ingredients. Pour over
potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Yield: 16 servings.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |