Potato Salad

North Dakota-style
Serves 12
Ingredients
  • 4 eggs
  • 8 med white potatoes
  • 1 Tbsp salt
  • 1 tsp pepper
  • ½ medium red onion (chopped)
  • 1 cup Mayonaise
  • ½ cup sour cream
  • 1 cup 1% Milk
  • 6 Tbsp French's Mustard
  • 2 Tbsp sugar
  • 6 Tbsp chives
Directions
  1. Hard boil eggs. Wait about 15 minutes, peel and chop.
  2. Peel potatoes and cut in large pieces, about 4 pieces to each potato.
  3. Boil potatoes with 2 tsp salt for about 25 -30 minutes.
  4. Drain potatoes and let cool in a cake pan until room temperature or overnight
  5. When cooled, cut up potatoes into 3/4 cubes.
  6. Add red onion.
  7. Add hard boiled eggs.
  8. Mix in separate bowl: mayo, sour Cream, milk, mustard, sugar, chives, salt and pepper.
  9. Add more salt and pepper to taste.
  10. Cover the potato salad and refrigerate for at least 4 hours.
  11. Keep refrigerated in an airtight container for up to one week.
Credit

Linda Schmitz