Friday, May 20, 2005

"okanagan's finest" potato salad

8 medium red potatoes, peeled, cooked, diced
4 large eggs, hard cooked, peeled, diced
½ cup red pepper, finely diced
¾ cup baby dill pickles, finely diced
1/3 cup Okanagan’s Finest Dill Mustard Sauce
1/4 cup mayonnaise
¼ cup sour cream
3 tbs lemon juice
1 tsp hot sauce (optional)
salt/pepper to taste

In a large bowl, toss together diced, cooked potatoes, eggs, diced pepper and pickles. In a medium bowl whisk together Dill Mustard Sauce, mayonnaise, sour cream, lemon juice, hot sauce, salt and pepper. Pour dressing over salad mixture and toss gently to coat evenly. Cover and refrigerate for at least an hour (or overnight) to let flavours develop and to allow potatoes to absorb some of the dressing.

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