| 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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