Ingredients:
- 2
lb
red potatoes cooked whole, cooled
- 2
hard cooked eggs, chopped
- 2
tablespoon
cider vinegar
- 1
tablespoon
oil
- 1
teaspoon
sea salt
- 1/2
cup
diced celery with leaves
- 1/4
cup
minced flat leaf parsley
- 1 1/4
cup
sour cream
- 1/2
teaspoon
cider vinegar
- 2
tablespoon
olive oil
- 1
teaspoon
Dijon mustard
- 1/3
cup
minced red onions
- 1/2
cup
sliced green olives
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Directions:
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Cut each potato into bite sized pieces. Toss first 6 ingredients. Chill 2 hours. Pour sour cream dressing (Blend the last 6 ingredients) over potatoes and blend well. Recipe by Evelyn Criswell of The Birmingham News.
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