The Son's Potato Salad
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
49
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
6 medium
Red Potatoes (unpeeled)1 cup
Sour Cream (reduced-fat)2 tbsps
Mayonnaise2 tbsps
Dijon Mustard1 tsp
Lemon Pepper Seasoning1 tsp
Lemon Zest1 cup
Celery (chopped)1 tsp
SaltDirections:
1
Place the potatoes in a pot and cover with cold water
2
Bring to a boil and cook until tender, 10 to 15 minutes
3
Let cool just to the touch, and then cut into bite-size cubes
4
Mix together the mayonnaise, Dijon, lemon pepper seasoning, lemon zest and lemon juice in a large bowl
5
Mix together the celery, peas, parsley, pimento, bell pepper and eggs in a separate bowl
6
Add in the dressing and potatoes, stir together, and top with green onions and salt
7
Serve at room temperature