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Viennese Potato Salad With Sour Cream
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| What You Need: |
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4 medium-sized potatoes, washed
Salt
1¼ cups sour cream at room temperature
2 tablespoons wine vinegar
½ teaspoon dried dill weed
Pepper to taste
½ cup diced green pepper
½ cup diced celery
½ cup sliced scallions, with some tops
3 hard-cooked eggs, shelled and chopped
¼ teaspoon paprika
1 large tomato, peeled and cut into wedges
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| How To Cook: |
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1. Cook potatoes in their jackets in a little salted boiling water until tender, about 25 minutes.
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2. Drain well; peel; and, while still warm, slice or cube into a medium bowl.
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3. Add sour cream, vinegar, and dill. Season with salt and pepper. Mix well.
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4. Add green pepper, celery, scallions, and eggs; mix well.
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5. Cool at room temperature and let stand 1 hour or longer to blend flavors.
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6. Serve sprinkled with paprika and garnished with tomato wedges.
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