Red Potato Salad

Holiday/Special Occasions

Salad

8 medium red potatoes, peeled, cooked and cubed

4 green onions, thinly sliced

4 hard cooked eggs, peeled and chopped

2 stalks celery, thinly sliced

1 2-ounce jar pimientos, drained and chopped

Cool potatoes! Put all ingredients in a large bowl and toss to mix.

Dressing

½ cup mayonnaise

¼ cup plain yogurt

¼ cup sour cream

2 teaspoons granulated sugar

2 teaspoons prepared mustard

1 tablespoon apple cider vinegar

½ teaspoon celery seeds

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon fresh ground pepper

Combine all ingredients in a small bowl and mix. Pour over salad ingredients and toss to coat. Cover and chill for two hours before serving.

Yield: 8 servings.

Carolyn Gass Hardimon M. S. Home Economist