I made this recipe yesterday and we had a bit with dinner last night. We all agreed that it was pretty bland and I was itching to "tweak" it right then and there. My elderly neighbor lady strongly suggested that I wait until today before adding anything to it and boy am I glad that I did - it was absolutely PERFECT today! Most of the potato salads that I've tasted either have the texture of paste, taste too much like mustard or simply have no taste at all - that is NOT the case with this one, it is delicious! I'm including both the recipe as printed in the book which serves 8-10, as well as a reduced-size recipe for those of you that would like to try it but don't care to have to eat it 3 meals a day for a week! LOL I would've normally garnished it with a few slices of hard-boiled eggs however.....I ate them instead! Oops!
Paulette
Potato Egg Salad (Big Batch)
Serves 8-10
6 cups Diced New Potatoes
1/3 cup Italian Salad Dressing
1 tsp Salt
1 cup Diced Celery
1/3 cup Sliced Green Onions w/tops (I used regular onions)
4 Hard-boiled Eggs, chopped
1 cup Mayonnaise (NOT Miracle Whip)
1/2 cup Sour Cream
1 tsp Dry Mustard
1/2 tsp Horseradish
Wash & dice potatoes, leaving skins ON. Boil for 15-20 minutes or until tender. Pour salad dressing over warm potatoes and toss lightly. Chill for about 2 hours.
Mix remaining ingredients together and cover and refrigerate for 2 hours as well.
When potatoes are cooled, combine sauce with potatoes and mix carefully. Refrigerate overnight.
Potato Egg Salad (Small Batch)
Serves 4-5
3 cups Diced New Potatoes
8 tsp Italian Salad Dressing (2 Tbsp plus 2 tsp)
1/2 tsp Salt
1/2 cup Diced Celery
8 tsp Sliced Green Onions w/tops (2 Tbsp plus 2 tsp) I used regular onions
2 Hard-boiled Eggs, chopped
1/2 cup Mayonnaise (NOT Miracle Whip)
1/4 cup Sour Cream
1/2 tsp Dry Mustard
1/4 tsp Horseradish
Follow directions as listed above.
Recipe from The Lady & Sons Savannah Country Cookbook by Paula Deen