Red Skin Potato Salad Recipe

INGREDIENTS

5 pounds red potatoes

1 sweet red pepper, chopped

1 green pepper, chopped

3 stalks celery, chopped

1 small red onion, chopped

4 hard boiled eggs, chopped

1 cup mayonnaise *

¾ cup cream *

¼ cup Dijon mustard

¼ cup yellow mustard

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon pepper (fresh ground if possible)

2 spring onions, chopped for garnish

* Can substitute low fatVersions
Red Potato Salad Instructions

Chop red potatoes into bit-sized pieces in a pot filled with cold salted water. Bring potatoes, bring to a boil, reduce heat to let a simmer and cook for 12-15 minutes or until soft. Drain and cool potatoes.

After potatoes are completely cooled add them to a large bowl with all the fresh-cut vegetables, except the green onions. In a separate bowl mayonnaise, sour cream, combine the mustard, and all the spices.Combine the sauce with the potatoes and throw the coating completely all potatoes. Cover and refrigerate at least an hour before serving. When you are ready to serve, transfer the potatoes in your dish and sprinkle with the chopped spring onions.

Yield: 16 servings

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