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Title: Lu's Potato Salad
Categories: Potato Salad
Yield: 6 Servings
| 8 | lg | Potatoes (Yukon gold) |
| 2 | ts | Salt |
| 1 | Bay leaf | |
| 4 | Eggs, hard boiled | |
| 5 | Green onions (including green part), minced | |
| 1 | c | Mayonnaise |
| 1/2 | c | Sour cream |
| 1/8 | c | Parsley, chopped |
| 1/8 | c | Chives, chopped |
| Salt & lots of pepper | ||
| DRESSING INGREDIENTS | ||
| 2 | ts | Salt |
| 1 | ts | Sugar |
| 1/2 | ts | Mild paprika |
| 1/2 | ts | Dry mustard |
| 1/8 | ts | Pepper |
| 1/3 | c | White vinegar |
| 1 | c | Vegetable oil |
1. In a large pot cook whole unpeeled poatoes in water with salt and bay leaf for about 20 minutes or until just tender. Don't overcook! 2.Drain, peel and cube potatoes when they are cook enough to touch 3. Place diced potatoes, and chopped eggs in a large mixing bowl 4. Combine all ingredients for the dressing and pour over potato and eggs. 5. Stir in mayonnaise, sour cream, onions, chives, parsely, and salt & pepper to taste. 6. Refrigerate at least 2 hours to allow flavours to blend. NOTES : This is the ultimate classic potato salad recipe. I've used it for years, having finally found the perfect combination. All my friends love this so much I have to double the recipe whenever I have a BBQ. I've added radishes, red pepper and even olives for a little something different from time to time, but usually I stick to the basic recipe. Enjoy
Recipe by: Lu