Dill weed potato salad

10 Servings

Ingredients

Quantity Ingredient
7 mediums Irish potatoes
2 tablespoons Vinegar
½ cup Salad oil
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 dash Pepper
1 teaspoon Salt
1 cup Mayonnaise
4 Hard-boiled eggs; chopped
½ cup Sour cream
⅓ cup Sliced green onions
¾ cup Diced celery
1 tablespoon Horseradish
3 teaspoons Dill weed

Directions

Cook potatoes in water to cover. Drain. Peel & slice while warm. Combine oil, vinegar, salt, pepper, garlic powder & onion powder. Blend thoroughly.

Pour ⅓ of the dressing over potatoes. Let stand for at least 1 hour. Add mayonnaise, eggs, sour cream, onions, dill weed, celery & horseradish to remaining dressing. Combine with potato mixture. Chill until ready to serve. Serves 10 to 12.

MRS. JOHN C. TAYLOR

CLARKSDALE, MS

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

Related recipes