©2016 Kardea Brown

Kardea's Red Potato Salad

July 8, 2018

 

 

 

Ingredients

3 pounds red potatoes

1 cup sour cream

1/2 cup mayonnaise (I perfer Dukes)

2 teaspoons Honey Dijon mustard

1 teaspoon white vinegar

3 hard boiled eggs diced finely

1 tablespoon salad cubes

2 celery stalk

1/2 cup green onion diced

1 bell pepper

1 yellow pepper

1 red pepper

1 medium yellow onion

1 tablespoon dried dill weed

1/2 teaspoon garlic powder

1/2 onion powder

salt and pepper to taste


Directions

Place the potatoes in a pot with enough water to cover. Generously add salt. Bring to a boil, cook for about 10 minutes or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.

Roughly chop peppers, celery and onions. Place in food processor, mince finely.
In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, salad cubes, celery, green onions and minced vegetables. Pour over the potatoes, and gently toss to coat. Add eggs, dill, garlic powder, onion powder, salt, and pepper. Mix. Best if chilled overnight before serving.
 

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