Classic creamy potato salad

 
                        Classic Creamy Potato Salad
 
 Recipe By     : Cooking Live Show #CL8917
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        small new potatoes
    3                    hard boiled eggs -- peeled
      1/2  cup           mayonnaise
      1/2  cup           sour cream
    2      tablespoons   dijon-style mustard
    2      tablespoons   white wine vinegar
    1      teaspoon      sugar
                         tabasco -- to taste
                         salt and freshly ground black pepper
    1      medium        cucumber -- peeled, seeded and
                         -- chopped
    5                    scallions -- chopped
    3      tablespoons   chopped fresh parsley
 
 Place the potatoes, whole with their jackets, in a large pot and add
 salted cold water to cover by 1 inch. Bring the water to a boil and
 cook the potatoes until just tender when poked with a knife. Drain the
 potatoes and allow to cool. Quarter the potatoes or cut into bite-size
 pieces and set aside.
 
 In a large bowl finely mash the eggs with a fork. Add the mayonnaise,
 sour cream, mustard, white wine vinegar and sugar and stir to combine.
 Season with Tabasco, salt and pepper to taste. Add the potatoes,
 cucumber, scallions and parsley and stir to combine. Taste and adjust
 seasoning if necessary.
 
 Yield: 4 to 6 servings
 
 
 
 
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