Grand Rapids Yummy Recieps
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Listed in: Salads
3 pounds small red potatoes
1 cup sour cream
1/2 cup mayonnaise
2 teaspoons mustard
2 teaspoon white vinegar
4 to 6 hard-cooked eggs, chopped
1 dill or sweet pickle, chopped
1/2 to a 1cup celery chopped
1/2 to a 1cup onions, chopped
1 tablespoon dried dill weed
1/2 teaspoon garlic powder
onion salt, cellery salt, salt and pepper to taste
Boil the potatoes in a pot with enough water to cover them.
Cook for about 10-15 minutes, or until easily pierced.
Let potatoes cool.
In a different bowl, mix all other ingredients.
Chop potatoes to desired chunks.
Mix it all together.
Chill to allow flavor's to blend "VERY IMPORTANT" at least 2-5 hours in the refrigerator before serving.
Tip: use real mayo and mix in potatoes while they are still a little warm.
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