Classic Potato Salad
By Nancy LaLiberte
Ingredients
3 1/4 pounds potatoes Yukon or red
1/3 bunch celery diced
4 each eggs hard boiled
1 1/3 cup mayonnaise
1/3 cup sour cream
2 teaspoons Dijon mustard
1 teaspoon celery seed
1/3 teaspoon salt
1/3 teaspoon pepper
Instructions
Wash potatoes; boil whole until tender but not falling apart.. Drain immediately and immerse in cold water. Cut into cubes and cool. Cook eggs and cut into wedges. Prep celery. In large bowl mix mayo, sour cream, mustard, celery seed, salt and pepper. Stir in potatoes and eggs.
**Potatoes must be cooled before combining with dressing. The temperature of the mayonnaise should not get above 40°F degrees.