The Inn at Evins Mill

Potato Salad: Side Dish

Servings: 16

Prep time:1 hour

Ingredients:

• 

  2 quart red potatoes

• 

  3 tablespoons vinegar

• 

  1 medium onion, chopped fine

• 

  3 tablespoons whole grain mustard

• 

  3/4 cup cup mayonnaise

• 

  1 cup sour cream

• 

  salt & pepper to taste

• 

  Lawry’s season salt to taste

• 

  granulated garlic & hot sauce to taste

Step 1:

Cut to bite size; cooked in boiling, salted water until done but not mushy. Prepare potatoes as described above. Strain potatoes and transfer to mixing bowl. While still hot, add vinegar and onion and toss gently. Allow to cool to room temperature then fold in remaining ingredients. May be served immediately or chilled and served cold.

Step 2:

I do not like my potato salad to be dry, so you may find the need to adjust the mayonnaise or sour cream to fit your taste.