Creamy Potato Salad
Makes: 8-10 servings
Potatoes and eggs in a rich and tangy sauce
Ingredients:
- 3 lbs potatoes (about 9-10 med-sized potatoes), unpeeled and scrubbed
- ¾ cup mayonnaise
- ½ cup yogurt or sour cream
- ¼ cup apple cider vinegar
- 2 tbsp green onion or chives, chopped
- 1 tsp sugar
- 1 tsp tarragon, dried
- 2 tsp dill, dried (or 2 tbsp fresh)
- 1 tsp dry mustard or prepared Dijon mustard
- 1 tsp salt
- black pepper, to taste
- 2 hardboiled eggs, chopped
- 2 large celery stalks, finely chopped
Instructions:
- Cook potatoes in plenty of water in a large pot. Boil over high heat. Then reduce heat and simmer until tender, 25-30 minutes. Do not overcook. Drain and cool until easy to handle. If skins are in rough shape, peel. Cut into 1-inch cubes.
- Prepare dressing: In a large bowl, whisk together mayonnaise, yogurt, vinegar, green onion, sugar, tarragon, dill, mustard, salt and pepper until blended. Add potatoes, eggs and celery to dressing and toss to coat.
- If not serving right away, cover and refrigerate.
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