You may want to reserve adding the sugar and salt to the first bowl until after the sauce has matured. This recipe will have a tangy sweet taste and is good to serve with chicken, pork or beef.
Ingredients
- 2 1/2 lbs potato
- 6 large eggs
- 1 can (4 oz) Sliced olives
- 3 medium kosher dill pickles
- 1 medium (2 in) red onion
- 2 cloves garlic
- 2 tsp sugar
- 1/8 tsp salt
- 2 cups real mayonaise
- 2 tbsp yellow mustard
- 16 oz sour cream
Directions
Crush the garlic cloves. Dice the onion fine. Drain the olives. Dice the pickles into 1/16 inch cubes.
Mix the Mayonaise, mustard, sour cream, garlic, onion, sugar, pickles, olives and salt in a separate bowl and let stand.
Boil the eggs in heavily salted water for 7-10 minutes until hard boiled. Run cold water over the eggs and let stand in cold water. Dice the potatos into 1/2 to 3/4 inch cubes. Boil potatoes for 5 minutes or until a fork will easily pierce them. Peel the eggs and dice them into 1/4 inch cubes. Drain the potatoes, add the sauce from the first bowl, lightly mix together until saturated. Add the eggs and mix together. Let stand in refrigerator until well chilled.
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Submitted 6/13/05.
Source: me
Submitted By: Roger Heaton
compushrink@hotmail.com
Sour Cream Potato Salad