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.
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