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Blue Ribbon Potato Onion Salad

Charles.Durand's picture
Ingredients
  Potatoes 2 Pound, cooked and peeled
  Cider vinegar 2 1⁄2 Tablespoon
  Salad oil 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Hard cooked eggs 3 , chopped
  Diced celery 1 Cup (16 tbs)
  Onion sour cream dressing 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)
Directions

Cut potatoes into 1/2 inch cubes and put into a bowl.
Toss with a mixture of vinegar, oil, and salt.
Add eggs, celery, and dressing; toss until mixed.
Cover and chill thoroughly.
Turn salad into a chilled salad bowl.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable

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