Categories: Salads

Ingredients

• 5 pounds of red potatoes
• Six boiled eggs
• 4 T canola oil (I've used olive oil and it's fine)
• 1 yellow onion
• 1 tsp salt
• 1 cup chopped celery
• 1 12 ounce jar mayo (low fat, not no fat)
• 1 12 ounce carton low fat sour cream
• 1 tsp yellow mustard
• 1 tsp wine vinegar
• 1/4 cup chopped chives

Directions

1. Day before:

2. Clean potatoes and boil until just cooked

3. Put potatoes on rack to cool.

4. Peel when warm to touch

5. Grate 1 yellow onion over potatoes

6. Sprinkle 1 tsp salt over all

7. Pour canola oil over potatoes and add chopped celery

8. Stir and cover.

9. Refrigerate overnight ( or however long you have)

10. Next day:

11. Mix sour cream and mayonnaise with

12. 1 tsp red wine vinegar

13. Add chopped eggs (6)

14. Stir in 1 tsp yellow mustard (prepared) and

15. Chopped chives

16. Stir above mixture into potatoes and put in refrigerator

17. Adjust for salt

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