- Free Gift
Potato and Egg Salad in Creamy Dressing
- Active Time 15m
- Total Time 30m
- For Salad:
- 2 pounds 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
FOR SALAD: Cook the potatoes in boiling water for about 8 minutes, or until tender: drain and refresh under cold water. Cut the potatoes in half and arrange on a serving platter with eggs.
FOR DRESSING: Combine remaining ingredients in bowl and mix well. Spoon over potatoes and eggs.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
299 calories; 21g total fat; 116mg cholesterol; 119mg sodium; 22g carbohydrates; 2g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .