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Classic Creamy Potato Salad
Recipe By : Cooking Live Show #CL8917
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
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2 pounds small new potatoes
3 hard boiled eggs -- peeled
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons dijon-style mustard
2 tablespoons white wine vinegar
1 teaspoon sugar
tabasco -- to taste
salt and freshly ground black pepper
1 medium cucumber -- peeled, seeded and
-- chopped
5 scallions -- chopped
3 tablespoons chopped fresh parsley
Place the potatoes, whole with their jackets, in a large pot and add
salted cold water to cover by 1 inch. Bring the water to a boil and
cook the potatoes until just tender when poked with a knife. Drain the
potatoes and allow to cool. Quarter the potatoes or cut into bite-size
pieces and set aside.
In a large bowl finely mash the eggs with a fork. Add the mayonnaise,
sour cream, mustard, white wine vinegar and sugar and stir to combine.
Season with Tabasco, salt and pepper to taste. Add the potatoes,
cucumber, scallions and parsley and stir to combine. Taste and adjust
seasoning if necessary.
Yield: 4 to 6 servings
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