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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Molly's Potato Salad Recipe

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This recipe for Molly's Potato Salad is from The LaGuire/Putney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8-10 Medium red potatoes, cubed
4-6 hard-cooked eggs, chopped
1-1/2 cups of Kraft mayo
2/3 cup sour cream
3 tablespoons sugar
3 tablespoons apple cider vinegar
2 teaspoons prepared mustard
1-1/2 teaspoons dried minced onion
salt and pepper to taste
Directions:
Directions:
Place the potatoes in a saucepan and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and COOL. Place in a bowl; add almost all of the chopped eggs. Combine the remaining ingredients; pour over potato mixture and toss to coat. Sprinkle with remaining eggs and paprika, if desired. Cover and refrigerate for 6 hours or overnight.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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