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Title: Special Potato Salad
Categories: Salad Taste
Yield: 6 Servings

2 1/2lbRed potatoes
2tbRed wine vinegar
1tbOlive or vegetable oil
1tbDijon mustard
1/2tsDried basil
1/2tsPepper
1/4tsSalt
1/2cPlain yogurt
1/4cSour cream
1tsGarlic salt
3/4cChopped red onion
1/2cDiced celery
4 Bacon strips, cooked and
  Crumbled
2 Hard-cooked eggs, chopped

In a saucepan, cook potatoes in boiling salted water until tender. Meanwhile, in a large bowl, combine vinegar, oil, mustard, basil, pepper and salt; mix well. Drain potatoes; cut into 1-in. chunks and add to vinegar and oil mixture while still warm. Toss to coat; cool completely. In another bowl, combine yogurt, sour cream and garlic salt. Add onion, celery, bacon and eggs; mix well. Add to potato mixture; toss gently. Cover and chill for several hours.

Yield: 6 - 8 servings

Taste of Home September 1995

Formatted for MM by Susan Sparks/Sparkie SSPARKS1@DELPHI.COM

Enjoy!

From: Ssparks1

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