Cooking Instructions
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Step 1
Cut down the boiled
Potatoes (2 lb)
into small pieces, and set them aside inside a bowl.
Step 2
Prepare hard-boiled
Eggs (4)
. Place the eggs in a single layer at the bottom of the pot and cover with cold water by an inch. Bring to a boil over medium-high heat. Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water, cool the eggs in ice water and peel.
Step 3
Chop down the hard-boiled eggs, and add it to the potato together with the
Red Onions (1/2 cup)
, and the
Celery (1 cup)
. Mix everything well.
Step 4
In a cup, mix together the
Sour Cream (1/4 cup)
,
Mayonnaise (1/2 cup)
,
Dijon Mustard (1 Tbsp)
,
Dried Dill Weed (1/2 tsp)
,
Distilled White Vinegar (1 Tbsp)
,
Garlic Powder (1 tsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 5
Drizzle the dressing over the potato salad mixture. Mix everything well and pop it into the fridge for about 4 hours.
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