Potato Salad 2 |
Course : Potato Salads
Serves: 10 |
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Ingredients:
6 Large potatoes |
1/2 Teaspoon dill |
1/2 Cup French dressing made with cider vinegar plus 1/2 teaspoon dry mustard |
1/4 Cup minced onion |
2 large red apples -- unpeeled but cored and diced |
1 cup diced celery |
6 large hard-cooked eggs -- chopped |
4 Tablespoons chopped parsley |
1 1/2 Cups mayonnaise |
1/2 Cup sour cream |
1 teaspoon salt and pepper |
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Preparation / Directions:
Cook the potatoes in their skins with the dill; peel and dice them and
marinate them while still hot in the French dressing. Add the onion and let
stand until cold - at least an hour - while you prepare the rest of the
ingredients. Combine potato-onion mixture with remaining ingredients,
including mayonnaise blended with sour cream. Season with salt and pepper to
taste.
Makes about 2 quarts.
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Nutritional Information:
3394 Calories (kcal); 307g Total Fat; (76% calories from fat); 25g Protein; 188g Carbohydrate; 167mg Cholesterol; 2096mg Sodium |
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