Caesar Potato Salad

Submitted by: Everyday Recipes
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8 medium potatoes
6 hard-boiled eggs
1/4 cup green onions, chopped
2 stalks celery, chopped
1/4 carrot, grated
1/2 red pepper, chopped
1/2 green pepper, chopped
1/4 cup parsley, chopped
1/3 cup mayonnaise
1/3 cup sour cream
1 tbsp Dijon mustard
1/2 tsp Worcestershire sauce
2 cloves garlic, crushed
1/3 cup Parmesan cheese, grated
Salt and pepper, to taste
Boil potatoes in their skins until tender. Cool, peel and cut into 1-inch chunks. Boil eggs. Peel and cut in half. Discard 4 of the egg yolks. Chop remaining egg whites and 2 egg yolks coarsely. Combine all ingredients in a large mixing bowl and toss gently. Refrigerate before serving. If bringing to a picnic, keep salad in a covered container in an ice-filled cooler.

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