Time
prep 0:15
total 0:30
Ingredients
| 5 lbs. | of red potatoes | | 1 | sweet red bell pepper, chopped | | 1 | green bell pepper, chopped | | 3 stalks | of celery, chopped | | 1 | sm. red onion, chopped | | 4 | hard-cooked eggs, chopped | | 1 cup | mayonnaise * | | 3/4 cup | sour cream * | | 1/4 cup | Dijon mustard | | 1/4 cup | yellow mustard | | 1/2 tsp. | garlic powder | | 1/2 tsp. | salt | | 1/2 tsp. | pepper (fresh ground if possible) | | 2 | green onions, chopped for garnish |
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Instructions
Chop red potatoes into bit sized pieces, place in a saucepan filled with cold salted water. Bring potatoes to a boil, reduce heat to a simmer and cook for 12-15 minutes or until tender. Drain and cool potatoes.
After potatoes are completely cooled add them to a large mixing bowl with all of the fresh cut vegetables, except the green onions. In a separate bowl combine mayonnaise, sour cream, the mustards, and all the seasonings. Combine the sauce with the potatoes and toss to coat all the potatoes completely. Cover and refrigerate for at least one hour before serving. When ready to serve, transfer the potatoes to your serving bowl and sprinkle with the chopped green onions.
Author's Comments
* Can substitute with low fat versions
By Caroline Toske
Personal Chef in Arizona
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