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Potato-Egg Salad

Recipe information

  • Yield

    serves 8 to 10

Ingredients

6 cups diced new potatoes
1/3 cup Italian salad dressing
1 teaspoon salt
1 cup diced celery
1/3 cup sliced green onions with tops
4 hard-boiled eggs, chopped
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon dry mustard
1/2 teaspoon horseradish

Preparation

  1. Boil potatoes with skins on for 15 to 20 minutes or until tender. Pour salad dressing over warm potatoes. Chill for about 2 hours. Mix remaining ingredients and fold into potato mixture.

Paula Deen's Kitchen Classics
TagsSaladPotatoRoot VegetableVegetableSideDinnerGluten FreeVegetarianSimmerCookbooks
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