What’s for dinner: Potato Egg Salad
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Over Memorial Day, we had a few friends over to grill burgers and have general picnic eats. I made this yummy potato salad, which I modified from The Lady & Sons Cookbook.
6 medium russet potatoes, diced
1/3 cup zesty Italian salad dressing
1 tsp sea salt
1 cup diced celery
1/3 cup sliced green onions with tops
4 hard-boiled eggs, chopped
1 cup mayonnaise
1/2 cup low-fat sour cream
1 tsp dry mustard
1/2 tsp paprika
Boil potatoes with skins on for 15 to 20 minutes or until tender. Pour salad dressing over warm potatoes. Chill for about 2 hours. Mix remaining ingredients and fold into potato mixture.