Vegetable potato salad

10 servings

Ingredients

Quantity Ingredient
4 cups Cooked, diced potatoEs
2 eaches Packages frozen mixed vegetables, cooked and drained
1 each Package frozen peas, cooked and drained
3 larges Dill pickles, diced
½ cup Chopped green onion
2 tablespoons Dill leaves
Salt and pepper
¾ cup Mayonnaise*
¾ cup Sour cream
2 tablespoons Prepared mustard
2 eaches Hard-boiled eggs, chopped
Lettuce leaves
Radishes

Directions

FROM: TERESA STALIS

Mix the potatoEs with the vegetables, pickles, onions and dill.

Season with salt and pepper. Mix mayonnaise with sour cream and mustard. Add to the salad. Chill for 2 hours. Put into serving dish, sprinkle with the egg, garnish with lettuce and radishes. Serves 10.

Mayonaise 1 egg yolk 1 T lemon juice 1 c salad oil 2-3 T water if needed salt to taste ¼ T sugar Beat the egg yolk in the mixer at low speed. Add the lemon juice in 4 parts, beating all the time. Add the oil in a thin stream. Add 2-3 T water if the sauce is too thick.

Season. Yields 1 cup.

Submitted By PAT STOCKETT On 06-03-95

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