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Creamy Garden Potato Salad

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Creamy Garden Potato Salad
This potato salad recipe is a well-seasoned and colorful mixture of vegetables, dressed with a flavorful mayonnaise and Dijon dressing. This salad is a nice choice for summer events or cookouts.


  • 1 1/2 pounds red potatoes, cubed and cooked (3 to 4 cups)
  • 3 hard-cooked eggs
  • 2 to 3 tablespoons shredded carrot (about 1/2 carrot)
  • 1 (10 oz.) pkg. frozen peas, thawed
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped green or yellow pepper
  • 1/4 cup chopped celery
  • 1/4 cup chopped red onions
  • .
  • Dressing:
  • 1/4 c. heavy cream
  • 1/2 to 3/4 c. mayonnaise
  • 1 to 2 tsp sweet pickle relish or sweet pickles chopped with a little juice
  • 1 to 2 tsp Dijon mustard
  • salt and pepper to taste
  • .
  • fresh dill and/or parsley, to taste
  • sliced tomato
  • Lettuce leaves


Combine first 8 ingredients. Add cream, 1/2 cup of mayonnaise, relish, and mustard; toss gently to combine. Taste and add more mayonnaise if desired. Salt and pepper to taste. Stir in parsley and dill, if desired. Arrange lettuce and tomato slices on platter and top with potato salad.
4 servings.

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Red Potato Salad With Sour Cream and Dill

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