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potatoes, peeled and sliced into thin pieces 1/4 c. white distilled vinegar fresh parsley, finely chopped 3/4 carrot, finely grated 3/4 c. sour cream 1/4 c. mayonnaise 1/8 tsp. celery seed 1/8 tsp. onion powder 1/4 tsp. salt Place potatoes in cold water in a large pot and bring to a boil. Boil for about 20 minutes but not to the point of being mushy. Drain potatoes and spread out on platter. Let cool for about 5 minutes. Add salt and onion powder. Drizzle the potatoes with the vinegar. Leave potatoes out for another 10 minutes. Place potatoes in bowl and refrigerate. Combine sour cream, mayonnaise, celery seed, carrot, and parsley. Pour over cold potatoes and mix. Let sit overnight for flavors to blend together. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |