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Ingredients
Salad
2 1/2 lbs. potatoes
4 eggs
4 green onions, thinly sliced
Dressing
3/4 cups mayonnaise
3/4 cups sour cream
1/3 cup prepared horseradish
2 tablespoons fresh flat
(Italian) parsley, chopped
salt and pepper to taste
Directions
Salad
Peel and cut potatoes into
quarters. Place in a large pot and cover with enough cold
water to bring to one inch above potatoes. Gently place eggs
into pot with potatoes. Bring to a boil, then reduce heat to
medium (or a temperature that produces a rolling but gentle
boil). Continue to gently boil for about 10 minutes or just
until potatoes can be smoothly pierced with a sharp knife.
At this time, eggs should also be fully cooked. To test
eggs, remove one with a spoon, and spin on flat surface.
If the egg spins in circles fast, it is done. If it spins
slowly, it needs another minute or two of cooking (though
they most likely will be fully cooked).
Place eggs in a bowl of cold
water to help cooling process. Pour potatoes into a colander
to drain. Allow to cool enough to handle.
When potatoes are cool enough to
handle, cut potatoes into bite-size chunks (whatever size
you prefer). Place cut potatoes in a large mixing bowl. Peel
eggs and mash them with a potato masher or cut into small pieces,
then add to bowl of potatoes along with green onions. Toss
gentle to evenly mix ingredients. Add dressing and toss
again gently to thoroughly coat. Cover and place in
refrigerator until cold.
Dressing
In a small mixing bowl, combine
mayonnaise, sour cream, prepared horseradish and parsley.
Mix well until fully blended. Salt and pepper to taste.
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