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3 c White potatoes, peel, cook
- cube
3 Hard-boiled eggs
1 lg Green pepper, seed, chop
1/2 c Green onions, sliced
6 Radishes, thinly sliced
1/2 c Unsalted peanuts
1/2 c Sour cream
1/4 c Mayonnaise
1/4 c Sweet pickle relish, drained
1 ts Dijon mustard
Salt
Pepper, freshly ground
Pepper rings
Whole radishes
In a large bowl, mix together cubed cooked potatoes,
eggs, green pepper, onion and radish. Prepare dressing
in a small bowl by blending souor cream, mayonnaise,
relish and mustard until smooth and creamy; season to
taste with salt and pepper.
Combine dressing with potato mixture, stirring to coat
potatoes. Cover and chill 2 to 4 hours before serving.
Garnish with pepper rings, whole radishes and chopped
unsalted peanuts.
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Taste of Nova Scotia - Crunchy Potato Salad