Old Fashioned Potato (Tater) Salad




4 cups cubed peeled potatoes

3 hard-cooked eggs, chopped

2 celery ribs, thinly sliced

1/4 cup chopped green onions

1/2-cup sour cream

1/2-cup mayonnaise

2 tablespoons vinegar

2 tablespoons sugar

1 teaspoon prepared mustard

1/2-teaspoon salt

1/4-teaspoon pepper


Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 6-8 servings.



Click here to view the Bluegrass Breakdown column in which this recipe appeared.


Click here to return to J.D.'s Kitchen Home Page.




Copyright © 2002 - 2010 California Bluegrass Association. All rights reserved.
Comments? Questions? Please email rickcornish7777@gmail.com