Ingredients:
6 Cups Of Skinless Cubed White Potatoes
1/2 Cup Of Kraft Real Mayonnaise
2 Diced Hard Boiled Eggs
2 Tablespoons Of French's Honey Dijon Mustard
3 Tablespoons Of Pickle Juice
1/4 Cup Of Diced Dill Pickle
1/2 Teaspoon Of McCormick Gourmet Celery Seed
1 Medium Size Chopped Celery Stalk
1/2 Medium Size Chopped Fresh Red Onion
1 Teaspoon Of Fine Ground Kosher Salt
1/2 Teaspoon Of Coarse Ground Black Pepper
1/4 Cup Of Fresh Cold Sour Cream
Information:
Serving Size 8
202 Calories Per Serving
8 Grams Of Fat
Preparation Instructions:
Susan from Dallas Texas sent us this very tasty all American potato salad recipe. For the first step, please peel your potatoes and then cut them into small bite size cubes. Next you will want to boil these potato cubes for roughly ten minutes, or until they are tender. Drain your potatoes once they're done, and place them in a large bowl. Next you will want to boil your eggs, remove the shells from them, and then dice them up with their yolks. Once you're done with that step, stir the eggs into the potatoes. Moving along, next take out another small mixing bowl, and whip together the real mayonnaise, honey Dijon mustard, pickle juice, diced dill pickle, gourmet celery seed, chopped celery stalk, chopped fresh red onion, ground kosher salt, coarse ground black pepper, and fresh cold sour cream. Once your creamy sauce is even and consistent in color and texture, stir it into the egg and potato mixture, stirring until the ingredients are evenly distributed throughout. Finally you will want to place a lid on the bowl, and then slide it into the refrigerator to chill for one to two hours, as this will give the salad time to flavor blend. Serve the salad cold as a side dish, or as a main meal. That wraps up this incredible salad recipe, we hope you enjoyed it.
