Title: Classic Creamy Potato Salad
Categories: Cooking Import
Yield: 1 Servings

2	lb	Small new potatoes
3		Hard boiled eggs; peeled
1/2	c	Mayonnaise
1/2	c	Sour cream
2	tb	Dijon-style mustard
2	tb	White wine vinegar
1	ts	Sugar
		Tabasco; to taste
		Salt and freshly ground black pepper
1	md	Cucumber; peeled, seeded and
		; chopped
5		Scallions; chopped
3	tb	Chopped fresh parsley

Place the potatoes, whole with their jackets, in a large pot and add salted cold water to cover by 1 inch. Bring the water to a boil and cook the potatoes until just tender when poked with a knife. Drain the potatoes and allow to cool. Quarter the potatoes or cut into bite-size pieces and set aside.

In a large bowl finely mash the eggs with a fork. Add the mayonnaise, sour cream, mustard, white wine vinegar and sugar and stir to combine. Season with Tabasco, salt and pepper to taste. Add the potatoes, cucumber, scallions and parsley and stir to combine. Taste and adjust seasoning if necessary.

Yield: 4 to 6 servings

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Cooking Live Show #CL8917

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