Creamy Marinated Potato Salad

(2)
  1 reviews
  • 40 min prep time
  • 60 min total time
  • 13 ingredients
  • 12 servings

Ingredients

Salad

1 1/3
lb small red potatoes (8 to 12 potatoes)
3
tablespoons cider vinegar
1/2
teaspoon salt
4
eggs
8
medium green onions, sliced (1/2 cup)
1
medium stalk celery, sliced (1/2 cup)
1
small red bell pepper, coarsely chopped

Dressing

3/4
cup mayonnaise or salad dressing
1/4
cup sour cream
1
teaspoon sugar
2
teaspoons prepared horseradish
2
teaspoons yellow mustard
1/4
teaspoon coarse ground black pepper

Directions

  1. 1 In 4-quart saucepan or Dutch oven, place potatoes; add enough water to cover. Heat to boiling. Cook about 20 minutes or until tender. Drain; cool slightly. Cut into 1-inch cubes. Place in large nonmetal bowl. Sprinkle with vinegar and salt; toss to coat. Let stand 30 minutes.
  2. 2 Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain.
  3. 3 Peel and chop eggs. Add to potatoes with remaining salad ingredients; mix gently.
  4. 4 In small bowl, mix dressing ingredients. Pour over salad; mix gently to coat. If desired, garnish with additional sliced green onions.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved