| FIREFIGHTER ANDY'S POTATO SALAD |
| Printable Version |
| 12 medium potatoes, cooked and diced 6 hard boiled eggs, chopped 6 dill pickles, diced 1 cup sour cream 2 cups mayonnaise 2 tbs. red wine vinegar 4 tbs. mustard 2 tbs. Lawry's seasoning salt ½ tbs. pepper Combine potatoes, eggs and pickles (potatoes should be cooled prior to mixing). In another bowl mix together remaining ingredients. Pour over potatoes and mix together well. |