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Pom-Pom Potato Salad
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3 pounds red potatoes, cooked and cubed
1 cup sweet pickle or zucchini relish
1/4 cup chopped celery
3/4 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon celery seed
1/2 teaspoon pepper
4 hard-cooked eggs
1 cup (8 ounces) sour cream
1/2 cup mayonnaise
1 tablespoon cider vinegar
1 teaspoon prepared mustard
Additional hard-cooked eggs, cut into wedges
In a large bowl, combine the first seven ingredients. Cut eggs in half and remove
yolks. Chop the whites; add to potato mixture. In a small bowl, mash the
yolks; stir in sour cream, mayonnaise, vinegar and mustard. Pour over potato
mixture and gently toss to coat. Refrigerate until serving. Garnish with egg
wedges.
Yield: 18 servings.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |