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New York Potato Salad

Recipes »  Salad  »  Potato Salads

Try this New York Potato Salad recipe, or contribute your own. "Celery" and "March" are two of the tags cooks chose for New York Potato Salad.

Yield: 1 servings Ready in 1 hours

Cuisine: AmericanMain Ingredient: Potato

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Servings          
Original recipe makes 1 servings
1/2 cSour cream
; and sliced
1 1/2 tsHungarian hot paprika
3/4 cMayonnaise
2 tbSugar
1 Red bell pepper; diced
Chopped fresh parsley
4 Hard-boiled eggs; chilled,
1 Green bell pepper; diced
3 lbRusset potatoes
2 tbWhite wine vinegar
2 Celery stalks; diced
1 1/2 tsDry mustard
; (optional)

New York Potato Salad Preparation

Cover potatoes with salted water in large pot. Cover and boil gently until potatoes are tender but still hold their shape, about 30 minutes. Drain and cool slightly. Peel and cut into 1-inch pieces. Transfer potato pieces to large bowl. Stir vinegar and mustard in medium bowl until mustard dissolves. Mix in mayonnaise, sour cream, sugar and paprika. Add bell peppers and celery. Pour dressing over warm potatoes; toss gently. Season with salt and pepper. Cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.) Garnish with sliced eggs and chopped parsley. Serve at room temperature. Serves 8. Bon Appetit March 1991

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Calories Per Serving: 2962
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Tags

  1. March
  2. Celery
  3. Mayo
  4. Sour cream
  5. Cream
  6. Bell pepper
  7. Mustard
  8. Parsley
  9. Potato
  10. Wine
  11. White wine
  12. Lunch
  13. Breakfast
  14. Summer
  15. Creamy

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