Name: Potato Salad
Yield: Makes about 2 quarts
Ingredients: 6 large potatoes; 1/2 teaspoon dill; 1/2 cup French dressing made with cider vinegar plus 1/2 teaspoon dry mustard; 1/4 cup minced onion; 2 red apples, unpeeled but cored and diced; 1 cup diced celery; 6 hard-cooked eggs, chopped; 4 tablespoons chopped parsley; 1 1/2 cups mayonnaise; 1/2 cup sour cream; Salt and pepper

Recipe information

Yield
Makes about 2 quarts

Ingredients

6 large potatoes

1/2 teaspoon dill

1/2 cup French dressing made with cider vinegar plus 1/2 teaspoon dry mustard

1/4 cup minced onion

2 red apples, unpeeled but cored and diced

1 cup diced celery

6 hard-cooked eggs, chopped

4 tablespoons chopped parsley

1 1/2 cups mayonnaise

1/2 cup sour cream

Salt and pepper

Preparation

Cook the potatoes in their skins with the dill; peel and dice them and marinate them while still hot in the French dressing. Add the onion and let stand until cold - at least an hour - while you prepare the rest of the ingredients. Combine potato-onion mixture with remaining ingredients, including mayonnaise blended with sour cream. Season with salt and pepper to taste.