PICNIC POTATO SALAD

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Reference:

Bon App�tit, July 1995

Prep:

Active time: 35 min Start to finish: 25 hr (plus 1 week for flavors to develop)

Servings:

Serves 6.

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Submitted by:

Foodie

Ingredients

1/2 pounds red-skinned potatoes, peeled, cut into 3/4-inch pieces

tbsp white wine vinegar

hard-boiled eggs, chopped

1/2

cup chopped onion

1/2

cup chopped celery

1/3

cup chopped Italian parsley

3/4

cup mayonnaise

3/4

cup sour cream

tsp Dijon mustard

Directions

Cook potatoes in large pot of boiling salted water just until tender, about 12 minutes. Drain. Transfer potatoes to large bowl. Drizzle vinegar over hot potatoes. Cool to room temperature.

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Mix eggs, onion, celery and parsley into potatoes. Whisk mayonnaise, sour cream and mustard in medium bowl. Mix into potato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

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