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Molly's Potato Salad Recipe

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This recipe for Molly's Potato Salad, by , is from The LaGuire/Putney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Molly Swander
Added: Thursday, August 11, 2005

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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