Fresh Herb Potato Salad
Servings: 0
Ingredients
- 4 lbs. Yukon gold potatoes
- 1/2 cup diced celery
- 1/2 cup chopped fresh flat-leaf parsley
- 1/3 cup finely chopped green onions
- 3 hard-cooked eggs peeled and grated
- 1 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons chopped fresh tarragon optional
- 2 garlic cloves pressed
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 3/4 teaspoon freshly ground pepper
Instructions
- Cook potatoes in boiling water to cover 30 to 40 minutes or until tender; drain and cool 15 minutes. Peel potatoes, and cut into 1-inch cubes.
- Stir together potatoes, celery, and next 3 ingredients in a large bowl.
- Stir together mayonnaise and next 6 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill up to 12 hours.
Notes
Recipe By: Southern Living
JUNE 2012
Serving Size: 10
JUNE 2012
Serving Size: 10
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