Recipe information
Yield
Makes about 2 quarts
Ingredients
6 large potatoes
1/2 teaspoon dill
1/2 cup French dressing made with cider vinegar plus 1/2 teaspoon dry mustard
1/4 cup minced onion
2 red apples, unpeeled but cored and diced
1 cup diced celery
6 hard-cooked eggs, chopped
4 tablespoons chopped parsley
1 1/2 cups mayonnaise
1/2 cup sour cream
Salt and pepper
Preparation
Cook the potatoes in their skins with the dill; peel and dice them and marinate them while still hot in the French dressing. Add the onion and let stand until cold - at least an hour - while you prepare the rest of the ingredients. Combine potato-onion mixture with remaining ingredients, including mayonnaise blended with sour cream. Season with salt and pepper to taste.
