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Potato Salad

Servings 10
Prep Time

Ingredients

  • 8 medium potatoes boiled
  • 1/2 cup French dressing
  • 1/2 cup dill pickle juice
  • 1 teaspoon celery seed
  • 6 hard-boiled eggs
  • 1/2 cup minced celery
  • 1/4 cup minced green onion
  • 1/4 cup minced parsley
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons prepared mustard
  • 1 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 6 radishes sliced

Instructions

Directions:

  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.