New York Potato Salad

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1/2 c Sour cream
; and sliced
1 1/2 ts Hungarian hot paprika
3/4 c Mayonnaise
2 tb Sugar
1 Red bell pepper; diced
Chopped fresh parsley
4 Hard-boiled eggs; chilled,
1 Green bell pepper; diced
3 lb Russet potatoes
2 tb White wine vinegar
2 Celery stalks; diced
1 1/2 ts Dry mustard
; (optional)

Original recipe makes 1 servings



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 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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