Search recipe:
- Zesty Potato Salad
-
- 2 lbs. medium red potatoes ( about 8 ) unpeeled, each cutinto 8 bite-size pieces
- 1 lemon grated peel
- 1/2 lemon juice
- 1 medium clove garlic, minced
- 1 pinch salt and pepper to taste
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 cup sliced celery
- 1 hard-cooked egg finely chopped
- 1/4 cup chopped parsley
- 2 tbsp. chopped fresh dill
- Directions
- Steam potatoes, covered, for 20 minutes or until tender. In a large bowl, put cooked potatoes, lemon peel, and juice, garlic, salt and pepper; toss gently. Cool; cover and chill. Stir together mayonnaise and sour cream; add chilled potatoes with remaining ingredients. toss lightly; chill. serves 6 to 8.
- Provided by:
- Southwest Family Citrus and Spenar Family
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
Popular Ingredients:
All Ingredients
Featured Recipe
Pretzel Salad
Cream margarine with 3 tbsp. Sugar, add pretzels. Press mixture into 9 x 13 x 2” baking dish or pan. Bake at 350 degrees for 10 minutes. Cool
Mix cream cheese, Cool Whip, and remaining sugar until well blended. Pour over pretzel mixture. Make the gelatin with 2 cups boiling water, stir in frozen strawberries and put the mixture in refrigerator and chill until slightly thickened (about 4 minutes). Remove mixture from refrigerator and pour over salad. Keep refrigerated.
