Ingredients: |
Ingredients: 8- lg white Idaho potatoes
1- lg onion, finely chopped
2- stalks celery,finely chopped
4- eggs, chopped
1- 16.oz carton sour cream
16 oz mayonnaise
1 tbsp prepared mustard
1/4 cup sugar/approx
1/4 cup vinegar/approx
salt and pepper to taste
garnish with paprika
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Directions: |
Directions:cook potatoes in bowling water (with skins on) until tender but not overcooked, still firm
cook eggs to hard boil stage, shell and cool
Peel potatoes when cool enough to handle, then cut into cubes. Chop cooked hard boiled eggs and add to cut up potatoes. Chop celery and onion finely and add to potato/egg mixture.
Cool in refrigerator until dressing is prepared,.
Dressing:
Put 16oz carton of sour cream in med.size bowl. Add equal mount of mayonnaise to bowl.
Mix together. Add half the vinegar and all of the mustard to mixture and stir all together till blended. If mixture is too thick still, add other half of vinegar and stir again till blended. If consistency is thin enough add the sugar a little at a time until the dressing is of a taste to your liking. Some like it sweeter, some more tart. It is personal choice. If you get it too sweet just add more vinegar to mixture. Once it is to your desired taste, pour dressing mixture over cooled potatoes,eggs,celery & onions. Mix thoroughly. Add Salt and Pepper to taste. Garnish with paprika. Potato Salad is best when it chills overnight or for several hours before serving. The flavors take that long to blend together. You may want to add additional salt & pepper before serving. |
This recipe for Gagee's Potato Salad is from