| |
|
What You Need:
(To Serve: 6 - 8)
|
|
|
|
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
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Cook potatoes in their jackets in a little salted boiling water until tender, about 25 minutes.
|
2. Drain well; peel; and, while still warm, slice or cube into a medium bowl.
|
3. Add sour cream, vinegar, and dill. Season with salt and pepper. Mix well.
|
4. Add green pepper, celery, scallions, and eggs; mix well.
|
5. Cool at room temperature and let stand 1 hour or longer to blend flavors.
|
6. Serve sprinkled with paprika and garnished with tomato wedges.
|
|
|
|
|
