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Creamy Potato Salad


1 1/2 pounds red potatoes, cubed and cooked (3 to 4 cups)
3 hard-cooked eggs
2 to 3 tablespoons shredded carrot (about 1/2 carrot)
1 (10 oz.) pkg. frozen peas, thawed
1/4 cup chopped red bell pepper
1/4 cup chopped green or yellow pepper
1/4 cup chopped celery
1/4 cup chopped red onions


1/4 c. heavy cream
1/2 to 3/4 c. mayonnaise
1 to 2 tsp sweet pickle relish or sweet pickles chopped with a little juice
1 to 2 tsp Dijon mustard
salt and pepper to taste
fresh dill and/or parsley, to taste
sliced tomato
Lettuce leaves


Combine first 8 ingredients. Add cream, 1/2 cup of mayonnaise, relish, and mustard; toss gently to combine. Taste and add more mayonnaise if desired. Salt and pepper to taste. Stir in parsley and dill, if desired. Arrange lettuce and tomato slices on platter and top with potato salad.

4 servings.