Print This Recipe Written by Chacha on Aug 29th, 2012 in Dairy, Egg, Potatoes, Recipe, Salad | No Comments


For the Salad:

  • 6 medium red potatoes
  • 2 tablespoons salt
  • 3 green onions, white and green parts, chopped
  • 2 ribs celery, chopped
  • 1/4 cup chopped bell pepper
  • 1/4 cup diced pimento
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 large hard-boiled eggs, chopped

For the Dressing:

  • 2/3 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoon freshly squeezed lemon juice, or to taste
  • Kosher salt and freshly ground black pepper, to taste


Place potatoes and salt in a saucepan. Cover with cold water. Bring to a boil.
Reduce heat. Cover and cook for 15-20 minutes, or until tender. Drain and let cool just to the touch.

Meanwhile, in a small bowl, combine the sour cream, mayonnaise, mustard and lemon juice. Season with salt and pepper, to taste. Set aside.

When the potatoes are cool enough to handle, peel and cut into cubes. Place in a serving bowl. While the potatoes are still warm, pour the dressing over them to moisten. Add the green onions, celery, green pepper, pimentos, parsley and eggs. Toss well. Check for seasoning. Adjust only if required. let sit at room temperature for 30 minutes before serving to allow the flavors to blend well.


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