Tuesday, May 12, 2009

Potato Salad

5 lbs red potatoes, peeled, cubed, cooked
1 dozen hard-boiled egg, peeled and chopped
1 onion, chopped
1/2 cup dill pickles, chopped (or to your taste)
4 ounces sour cream
1 quart mayonnaise

1 small can of Olives
salt & pepper
1Peel, cube, and boil potatoes in large pot of salted water.
2In another pan, boil eggs.
3When both have been cooked through, drain and let cool.
4Peel eggs and chop.
5In large mixing bowl add cooled potatoes, chopped egg, onion, pickles, and Olives, salt and pepper.
6Add sour cream and mayonnaise and stir gently to combine being careful not to mash potatoes.
7Refrigerate until completely cooled before serving or overnight.

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