Recipe - Classic Creamy Potato Salad

2 pound Small new potatoes
3 Hard boiled eggs; peeled
One half cup Mayonnaise
One half cup Sour cream
2 tablespoon Dijonstyle mustard
2 tablespoon White wine vinegar
1 teaspoon Sugar
Tabasco; to taste
Salt and freshly ground
black pepper
1 md Cucumber; peeled, seeded and
chopped
5 Scallions; chopped
3 tablespoon Chopped fresh parsley

Place the potatoes, whole with their jackets, in a large pot and add salted
cold water to cover by 1 inch. Bring the water to a boil and cook the
potatoes until just tender when poked with a knife. Drain the potatoes and
allow to cool. Quarter the potatoes or cut into bitesize pieces and set
aside.

In a large bowl finely mash the eggs with a fork. Add the mayonnaise, sour
cream, mustard, white wine vinegar and sugar and stir to combine. Season
with Tabasco, salt and pepper to taste. Add the potatoes, cucumber,
scallions and parsley and stir to combine. Taste and adjust seasoning if
necessary.

Yield: 4 to 6 servings

Recipe by: Cooking Live Show #CL8917 Posted to MCRecipe Digest V1 #691 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jul 26, 1997