Sour Cream Potato Salad
By Yankee Magazine|Oct 16 2007|
Yield
Serves 6-8
Ingredients
6 cups cooked diced potatoes
1 cucumber, seeded and diced
2 hardcooked eggs
1 cup thick sour cream
1/2 cup mayonnaise
1 teaspoon dry mustard
1-1/2 teaspoons salt
fresh ground pepper
2 tablespoons vinegar
1 teaspoon celery seed
1 tablespoon minced onion
chopped fresh herbs, chives, dill, or parsley as available
Instructions
Combine potatoes, cucumber, onion, celery seed, salt and pepper. Toss lightly together. Separate yolks from whites of eggs. Chop the whites and add them to the salad. Mash the yolks and combine with the sour cream, mustard, mayonnaise and vinegar. Beat well and toss lightly with the potatoes. Serve on crisp lettuce garnished with tomatoes and sprinkled, if you wish, with crumbled crisp bacon.
