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New England Potato Salad with Sour Cream Dressing


3 pounds Potatoes; cooked
1 cup Celery; diced
5 Tablespoons Vinegar
2 teaspoons Salt
4 Eggs: hard-cooked, sieved
1 pint Sour cream
1 teaspoon Pepper
1 1/2 Tablespoons Prepared mustard
1/4 Clove of garlic; crushed
1 small Onion; chopped
1/2 cup Olives; sliced

Yield: 6 servings

Peel potatoes, cut into 1/2 inch cubes and chill. Add celery, 3 tablespoons vinegar and salt. Fold eggs into sour cream, add remaining vinegar, pepper, mustard, garlic and onion. Place potato mixture in salad bowl, add dressing and toss well. Garnish with olives.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.