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Home > Recipes > Recipe

Potato and Egg Salad in Creamy Dressing

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Source: Outdoor Entertaining
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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: 2g
Carbohydrates, Total: 22g
Sodium: 119mg
% Cal. from Fat: 63%
Cholesterol: 116mg
Protein: 6g
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