Festive Potato Salad Recipe

5 1 1
Festive Potato Salad Recipe
Festive Potato Salad Recipe photo by Taste of Home
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Festive Potato Salad Recipe

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5 1 1
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Every member of my family (my husband and I have two grown sons and a grandson) likes creamy-type potato salads. So I make mine often for many occasions. It's usually partially eaten before I can even announce, "It's ready"!
MAKES:
14 servings
TOTAL TIME:
Prep: 35 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 35 min.

Ingredients

  • 8 medium red potatoes, cooked and cubed
  • 2 celery ribs with leaves, thinly sliced
  • 2 green onions with tops, chopped
  • 4 hard-boiled large eggs, chopped
  • 1/2 cup chopped peeled cucumber
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 1-1/4 cups mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup plain yogurt
  • 1 tablespoon each minced fresh basil, marjoram and dill or 1 teaspoon each dried basil, marjoram and dill weed
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 plum tomatoes, coarsely chopped
  • 1 cup frozen peas, thawed
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

In a large bowl, combine the first seven ingredients. In another bowl, combine the mayonnaise, sour cream, yogurt and seasonings. Pour over potato mixture; toss to coat. Gently stir in tomatoes, peas and cheese. Cover and refrigerate until serving. Yield: 14 servings.
Originally published as Festive Potato Salad in Country Woman November/December 1998, p29

Nutritional Facts

3/4 cup: 268 calories, 21g fat (5g saturated fat), 80mg cholesterol, 284mg sodium, 15g carbohydrate (3g sugars, 2g fiber), 6g protein.

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  • 8 medium red potatoes, cooked and cubed
  • 2 celery ribs with leaves, thinly sliced
  • 2 green onions with tops, chopped
  • 4 hard-boiled large eggs, chopped
  • 1/2 cup chopped peeled cucumber
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 1-1/4 cups mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup plain yogurt
  • 1 tablespoon each minced fresh basil, marjoram and dill or 1 teaspoon each dried basil, marjoram and dill weed
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 plum tomatoes, coarsely chopped
  • 1 cup frozen peas, thawed
  • 1 cup (4 ounces) shredded cheddar cheese
  1. In a large bowl, combine the first seven ingredients. In another bowl, combine the mayonnaise, sour cream, yogurt and seasonings. Pour over potato mixture; toss to coat. Gently stir in tomatoes, peas and cheese. Cover and refrigerate until serving. Yield: 14 servings.
Originally published as Festive Potato Salad in Country Woman November/December 1998, p29

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MY REVIEW
Northmn User ID: 1989082 65757
Reviewed Sep. 14, 2008

"We liked this salad on the day I made it..the left over salad was watery and lost the goodness of being a great salad"

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