TANGY HERB POTATO SALAD
5 lbs. red potatoes (leave skin on or off, your choice)
1 cup mayonnaise (no miracle whip)
1 cup sour cream
1-2 Tbsp. chopped fresh basil
3-5 Tbsp. white vinegar (depending on your taste)
salt and pepper
Cut potatoes in bite size chunks and boil in lightly salted water until tender.
In a large bowl, mix all the other ingredients.
Add potatoes to dressing and combine well.
Chill and serve.
Yield: 6-8 servings.
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