OLD FASHIONED POTATO SALAD
INGREDIENTS
12
medium red potatoes
1
13-oz carton Marzetti's Light Sour Cream/Onion Veggie Dip
1
1/2 cup Hellmann's Mayonnaise
2/3
tsp. white pepper
2
tsp. salt
4
hard boiled eggs, diced
1
cup celery, chopped
3/4
cup pitted ripe olives, sliced
1/2
cup red bell pepper, chopped
1
cup red onion (chopped)
2
1/2 Tbsp. sugar
DIRECTIONS
BOIL
potatoes with skin on, until tender when pierced with fork. Remove
from water, run under cold tap water, and hold with tongs while
cutting in half . Put on plate to cool in refrigerator until cool to
the touch.
BOIL
eggs for 15 minutes, remove from heat, pour off hot water and run
cold tap water into pan until eggs are cool enough to hold in hand.
Peel eggs and slice/dice in separate bowl. Set aside.
BLEND
veggie dip, mayonnaise, all seasonings, and mix well.
COMBINE
all chopped veggies in small bowl.
CUT
up potatoes into bite-size pieces (as soon as they are cool) in bowl
large enough for mixing all ingredients.
TOSS
potatoes gently with just enough mayonnaise mixture to moisten well.
ADD
chopped veggies and toss again.
ADD
more mayo mix if needed.
ADD
diced eggs last and toss all thoroughly.
REFRIGERATE
for 4 hours before serving.
SERVES:
8
