Sunday, June 26, 2011

{soups-salads-and-salad-dressings} Festive Potato Salad Recipe

 

Festive Potato Salad Recipe


Every member of my family (my husband and I have two grown sons and a grandson) likes creamy-type potato salads. So I make mine often for many occasions. It's usually partially eaten before I can even announce, "It's ready"!

This recipe is:

Contest Winning



    14 Servings
    Prep: 35 min.


Ingredients

    8 medium red potatoes, cooked and cubed
    2 celery ribs with leaves, thinly sliced
    2 green onions with tops, chopped
    4 hard-cooked eggs, chopped
    1/2 cup chopped peeled cucumber
    1/4 cup chopped sweet red pepper
    1/4 cup chopped green pepper
    1-1/4 cups mayonnaise
    1/4 cup sour cream
    1/4 cup plain yogurt
    1 tablespoon each minced fresh basil, marjoram and dill or 1 teaspoon each dried basil, marjoram and dill weed
    1 teaspoon sugar
    1/2 teaspoon salt
    1/2 teaspoon pepper
    4 plum tomatoes, coarsely chopped
    1 cup frozen peas, thawed
    1 cup (4 ounces) shredded cheddar cheese


Directions

    In a large bowl, combine the first seven ingredients. In another bowl, combine the mayonnaise, sour cream, yogurt and seasonings. Pour over potato mixture; toss to coat. Gently stir in tomatoes, peas and cheese. Cover and refrigerate until serving. Yield: 14 servings.


Nutrition Facts: 1 serving (3/4 cup) equals 268 calories, 21 g fat (5 g saturated fat), 80 mg cholesterol, 284 mg sodium, 15 g carbohydrate, 2 g fiber, 6 g protein.




Festive Potato Salad published in Country Woman November/December 1998, p29








             Beth Layman  :)


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