0 recipes from contoocook and beyond


3 lbs. russett potatoes
2 tbps. white wine vinegar
l-l/2 tsps. dry mustard
3/4 cup mayo
l/2 cup sour cream
2 tbps. sugar
l-l/2 tsps. paprika
l green bell pepper, diced
l red bell pepper, diced
2 celery stalks, diced
4 hard boiled eggs, sliced
Cover potatoes with salted water in large pot. Cover and boil gently
but until tender but still hold their shape, about 30 mins. Drain &
cool. Peel and cut into l” pieces. Transfer to large bowl. Stir
vinegar & mustard in med, bowl until mustard dissolves. Mix in mayo,
sour cream, sugar & paprika. Add bell peppers & celery. Pour the
dressing over warm potatoes. Toss gently. Season with s&p. Cool
completely. Garnish with sliced eggs & chopped parsley. Serve at
room temp.
Serves 8.

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