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This recipe for LESTER'S POTATO SALAD, by , is from EVERYDAYCOOKINM FOR EVERYDAY PEOPLE., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lester Sprague
Added: Tuesday, June 19, 2007


3 pounds red potatoes (or baking potatoes), cut into 3/4-inch pieces
6 teaspoons white wine vinegar
6 hard-cooked large eggs
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup milk
3 tablespoons prepared mustard
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
2/3 cup chopped red onion
2/3 cup chopped red bell pepper
1/2 cup thinly sliced green onions

Place the potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 12 minutes or until tender; drain. Place potatoes in a large bowl. Add 2 tablespoons white wine vinegar, and toss gently. Cool completely.
Chop egg whites (reserve yolks for another use); set aside.
Combine remaining 2 teaspoons vinegar, mayonnaise, and next 5 ingredients (through salt) in a small bowl; stir with a whisk. Add vinegar mixture, egg whites, red onion, and remaining ingredients to potato mixture, stirring gently to coat.

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