"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Dilled Potato Salad Recipe

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This recipe for Dilled Potato Salad, by , is from The Hoemann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna
Added: Friday, November 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. red skinned potatoes cooked & diced - enough to make about 7 cups.
1/2 cup mayonnaise
1/2 cup sour cream
2 tbs. fresh dill
2 tbs. finely chopped onions
2 tsp. horseradish
4 ozs. Hendrickson's Salt & Pepper to taste

Directions:
Directions:
Cook potatoes. Mix up remaining ingredients into a dressing. Sprinkle with dill. Refrigerate at least 2 hrs before serving.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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