Title: New England Potato Salad with Sour Cream Dressing
Categories: Salad
Yield: 6 Servings
| 3 | lb | Potatoes; cooked |
| 1 | c | Celery; diced |
| 5 | tb | Vinegar |
| 2 | ts | Salt |
| 4 | | Eggs: hard-cooked, sieved |
| 1 | pt | Sour cream |
| 1 | ts | Pepper |
| 1 1/2 | tb | Prepared mustard |
| 1/4 | | Clove of garlic; crushed |
| 1 | sm | Onion; chopped |
| 1/2 | c | Olives; sliced |
Peel potatoes, cut into 1/2 inch cubes and chill. Add celery, 3 tbsps
vinegar and salt. Fold eggs into sour cream, add reamining vinegar, pepper,
mustard, garlic and onion. Place potato mixture in salad bowl, add dressing
and toss well. Garnish with olives.