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Title: Special Potato Salad
Categories: Salad Taste
Yield: 6 Servings
2 1/2 | lb | Red potatoes |
2 | tb | Red wine vinegar |
1 | tb | Olive or vegetable oil |
1 | tb | Dijon mustard |
1/2 | ts | Dried basil |
1/2 | ts | Pepper |
1/4 | ts | Salt |
1/2 | c | Plain yogurt |
1/4 | c | Sour cream |
1 | ts | Garlic salt |
3/4 | c | Chopped red onion |
1/2 | c | Diced 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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