| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Potatoes, Salads, Vegetables, Not sent, Taste of ho | 12 | Servings | |
INGREDIENTS
| 12 | md | Red potatoes, boiled, peeled and cubed |
| 1 | md | Red onion, chopped |
| 1 | c | Chopped fresh parsley |
| 1 1/2 | c | Mayonnaise |
| 1 | c | Sour cream |
| 1/4 | c | Sugar |
| 1/4 | c | Vinegar |
| 4 | ts | Dry mustard |
| 1 | ts | Salt |
INSTRUCTIONS
In a large bowl, combine potatoes, onion and parsley. In a small bowl, combine remaining ingredients. Pour over potatoes and mix well. Refrigerate at least 1 hour before serving. Salad can be prepared day ahead. Serves 12-16. MC formatting by bobbi744@sojourn.com Recipe by: Taste of Home Magazine, April/May, '93, p.40 Posted to MC-Recipe Digest V1 #488 by Roberta Banghart <bobbi744@sojourn.com> on Feb 28, 1997.
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