This Italian potato salad tastes like a backyard barbecue staple, with a lot more personality. It’s like classic, creamy deli potato salad, but with a bright, zippy kick.
Ingredients
- ▢ — 3 lbs.potatoes
- ▢ — ⅓ cup Italian dressing
- ▢ — 4 hard cooked eggs,chopped
- ▢ — ¾ cup chopped celery
- ▢ — ⅓ cup chopped onion
- ▢ — ¼ cup chopped cucumber
- ▢ — ¼ cup chopped green pepper
- ▢ — ½ cup mayonnaise
- ▢ — ¼ cup sour cream
- ▢ — 1 tsp.prepared horseradish
- ▢ — Chopped fresh tomatoes
Instructions
- ▢ — Place potatoes in a saucepan; cover with water.
- ▢ — Bring to a boil and cook until tender; drain and cool.
- ▢ — Peel and cube potatoes; place in large bowl.
- ▢ — Add dressing and toss to coat.
- ▢ — Cover and chill for 2 hours.
- ▢ — Add eggs, celery, onion, cucumber and green pepper.
- ▢ — Mix well.
- ▢ — In a small bowl, combine mayonnaise, Sour cream and horseradish; mix well.
- ▢ — Pour over potato mixture and toss to coat.
- ▢ — Chill for at least 1 hour. Top with tomatoes.
