Ingredients
4 medium-large potatoes Wash potatoes and cut in half. In a large saucepan, cook potatoes in boiling water until tender (about 20-25 minutes). Drain and cool. Peel potatoes and cut into cube-like pieces. Put into a large bowl. In a medium bowl, stir together mayonnaise, sour cream, milk and mustard. Pour over potatoes and add pickles and egg, if desired. Salt and pepper to taste. Cover and refrigerate for at least 3 hours. May be made the
night before. Serves 8
1/2 cup mayonnaise
1/2 cup sour cream
2 1/2 tsps. mustard
1 hard boiled egg, chopped (optional)
1/8 cup chopped pickles (optional)
1/8 cup chopped onion (optional)
Salt and pepper to taste
night before.
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