Categories: Potatoes, Salad

Ingredients

• 1 1/2 lbs small new potatoes
• 1 tablespoon sour cream (heaping)
• 1 tablespoon mayonnaise (heaping)
• 4 green onions, chopped
• 1/4 green bell pepper, chopped
• 1/2 teaspoon celery seed
• 1/4-1/2 teaspoon yellow mustard
• 1 -2 teaspoon Worcestershire sauce
• 1 -2 hard-cooked egg, shelled and diced
• 1/2 teaspoon horseradish
• 1 teaspoon spicy brown mustard (or mustard seeds)
• Tabasco sauce (a few drops or to taste)
• salt
• pepper

Directions

1. Boil potatoes in their skins until just tender; pour off the water and set aside.

2. When cool enough to handle, either remove the skins or leave them on; then cut them into bite-size pieces, either halves, quarters, or chunks, depending on their size.

3. Transfer the potatoes to a big bowl; mix in the sour cream, mayonnaise, green onions, bell pepper, celery seeds, yellow mustard, Worcestershire sauce, eggs, horseradish, and brown mustard.

4. Toss well and taste; add more horseradish or brown mustard if you want.

5. Season to taste with Tabasco and salt and pepper; chill a few hours until ready to serve.

Email to a friend | Print this recipe | Back