Potato Salad




  1. Peel and dice potatoes.
  2. In a large bowl, mix potatoes, French dressing, pickle juice, and celery seed. Refrigerate several hours or overnight.
  3. Drain away any remaining liquid from the potatoes.
  4. Peel and chop hard-boiled eggs. Add eggs, celery, onion and parsley to potatoes.
  5. In a small bowl, mix sour cream, mayonnaise, and mustard. Fold mixture into potatoes. Add salt and pepper to taste. Chill.
  6. Just before serving, garnish with sliced radishes or as desired.
Special Diets:
  1. Reduced Sodium: Use low-salt French dressing. Omit pickle juice. Use 3/4 cup plain yogurt and 1/4 cup mayonnaise. Add 1/2 teaspoon Lawry's Seasoned Salt-free, 1/4 teaspoon dill weed, 2 teaspoons sugar and pepper. 127 mg sodium per serving.
  2. Reduced Cholesterol: Omit eggs. If desired, cook 1/2 cup Eggbeaters according to package directions and add to salad. 12 mg cholesterol per serving.
  3. Reduced Calorie: Follow directions for Reduced Sodium. Use 2 packets Equal in place of sugar. 160 calories per serving.
  4. Diabetic Exchange (for original recipe): 1/2 meat exchange & 1 starch exchange & 3 fat exchanges per serving.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.