* Exported from MasterCook *
Festive Potato Salad
Recipe By :Nancy Fort, Salt Marsh Farm, Rye New Hampshire
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 cups diced -- boiled potatoes
1 cup diced cucumber
3 tablespoons minced onion
2 tablespoons sliced pimento
3 hard boiled eggs -- diced
1/2 teaspoon salt
1/2 teaspoon pepper
DRESSING:
1 1/2 cups sour cream
1/2 cup mayonnaise
1/4 cup vinegar
3/4 teaspoon celery seed
1 teaspoon prepared mustard
Mix all ingredients and toss with the dressing below.
Chill in refrigerator for 4 hours. Garnish with several cherry tomatoes or
parsley. Serves 6-8
Source:
"Christmas In New England"
S(Publisher):
"The Yankee Printer, Hampton New Hampshire"
Copyright:
"1980 Nancy Fort - Second Printing October 1981"
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Per Serving (excluding unknown items): 260 Calories; 28g Fat (91.3% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 32mg Cholesterol; 324mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.
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