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Potato and Egg Salad in Creamy Dressing

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Active Time:  15 Minutes
Total Time:  30 Minutes
Yield:  Serves 8

RECIPE INGREDIENTS

For Salad:

2 lb. baby potatoes, peeled

4 hard boiled eggs, peeled and quartered

For Dressing:

1/2 cup mayonnaise

2 tablespoons sour cream

1 small onion, chopped

1 garlic clove, crushed

1/4 cup olive oil or safflower oil

2 tablespoons vinegar

2 tablespoons chopped dill

Potato and Egg Salad in Creamy Dressing Recipe at Cooking.com

DIRECTIONS

FOR SALAD: Cook the potatoes in boiling water for about 8 minutes, or until tender: drain and refresh under cold water. Cut potatoes in half and arrange on a serving platter with eggs.

FOR DRESSING: Combine remaining ingredient in bowl and mix well. Spoon over potatoes and eggs.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 8

Calories:

299

Fat. Total:

21g

Fiber:

Carbohydrates, Total:

22g

Sodium:

119mg

% Cal. from Fat:

63%

Cholesterol:

116mg

Protein:

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