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Red Potato Salad: Submitted by: Kerry J | Date Added: 2 Mar 2013
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

Cooking Instructions

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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Red Potato Salad
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