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SKU # 88034400022ORIGINAL POTATO SALAD4 cups diced potatoes
¼ tsp pepper Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool. In a large bowl combine potatoes, celery and green onions. In a small bowl combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently. Refrigerate for several hours, or overnight. Stir in sour cream, and pickles just before serving. Garnish with tomato wedges. Makes 4-6 servings. PICKLES AND GREEN PEAS SALAD 2/3 cup mayonnaise 1 (16 ounce) package frozen green peas, thawed In a large bowl mix together mayonnaise, salt, pepper, red (or green) pepper, celery and pickles until combined. Stir in peas and cheese. Chill until ready to serve. Serve over lettuce leaves. Makes 6 servings |
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