Kristina's Potato Salad

Page 52

Cuisine: North American | Course Type: Salads

(1 review)

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Recipe Reviews

This was a nice variation on a classic potato salad. The additions of minced cucumber and fresh dill, give a light, pickle-type flavor. I used the lower amount of horseradish and dried mustard, but it still added quite a bit of heat, so I added more mayonnaise and sour cream and it balanced out. I used a red pepper, and it made a pretty dish with all the chopped fresh dill and the creamy light yellow dressing. The only change I made was to use celery salt for the salt. There are many ranges of the amount of ingredients and lots of optional extras. You would probably not make it the same way twice, but if you liked the way it turned out, you would want to write it down to be able to duplicate it.

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