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New England Potato Salad with Sour Cream Dressing
Yield: 6 servings
3 lb potatoes, cooked
1 cup celery, diced
5 Tbsp vinegar
2 tsp salt
4 eggs: hard-cooked, sieved
1 pint sour cream
1 tsp pepper
1 1/2 Tbsp prepared mustard
1/4 clove garlic, crushed
1 onion, chopped
1/2 cup olives, sliced
Peel potatoes, cut into 1/2 inch cubes and chill. Add celery, 3
tbsps vinegar and salt. Fold eggs into sour cream, add remaining
vinegar, pepper, mustard, garlic and onion. Place potato mixture
in salad bowl, add dressing and toss well. Garnish with olives.
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New England 01