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Potato and Egg Salad in Creamy Dressing

Source: Outdoor Entertaining
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Rating: 2.5   Reviews: 3 See Reviews
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Active Time:  15 Minutes
Total Time:  30 Minutes
  Serves 8
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
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
Part of These Recipe Collections Find Similar Recipes »
 Egg Salads
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
Spotlight Recipe Review See all 3 reviews »

Rating: 1
by: Carol, MN Reviewed: 06/17/2011
Watching Paint Dry ~~
Watching paint dry would be more exciting than this recipe!! I know there are as many Potato Salad recipes as there are ~~~, but this one is 180 degrees from being anywhere close to 'Flavorful'!!
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