posted by Becky 03-04-101 7:09 PM
Sour Cream Potato Salad
8 medium potatoes
1 1/2 c. Miracle Whip salad dressing
1 c. sour cream
3 stalks celery, diced
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. dried parsley flakes
1 large onion, grated (drain any juice off)
Boil potatoes; cool, then peel and dice. Set aside. Combine remaining ingredients.
In a large serving bowl, place a layer of diced potatoes, cover with a layer of sour cream mixture and continue layering, ending with remaining sour cream mixture on top. Garnish with paprika, refrigerate at least 8 hours before serving. (Do not stir. Leave in layers.)
The Best Potato Salad
10 to 12 medium potatoes
1 large onion, chopped
2 c. celery, diced
1 carrot, grated
1/2 green pepper, diced
1 to 2 Tbsp. fresh curly parsley, chopped
3 hard-boiled eggs, chopped
2 Tbsp. white vinegar
2 Tbsp. sugar
1/2 c. sour cream
1 1/2 to 2 c. Miracle Whip
salt and pepper to taste
Boil potatoes with skins on in salted water for 20 to 25 minutes. Drain and cool. Peel and dice them. Add vinegar and sugar; toss together. Add vegetables. Add remaining ingredients, saving hard-boiled eggs for last. Sprinkle with paprika and garnish with additional hard-boiled eggs, if desired.
Note: If desired, this recipe also makes an excellent macaroni salad. Use all the ingredients, except boiled potatoes and add 2 1/2 cups uncooked elbow macaroni, cooked according to package directions. (Decrease onion to 1/4 cup.)
Family Favorite Potato Salad
6 to 8 potatoes, peeled, cubed and cooked
1 medium onion, diced in large pieces
Dressing:
1/2 c. Miracle Whip salad dressing
1/2 c. sour cream
1 tsp. vinegar
salt, pepper and dill weed to taste
Mix cooked potatoes and diced onions in large bowl. Mix all dressing ingredients in small bowl and add to potato mix. Serve warm or cold.