≡   Categories
Molded Potato Salad

9 medium potatoes, cooked
3 large eggs, cookd
1 (3 ounce) canpitted olives, quartered
2 large celery, stalks diced
1 (8 ounce) container sour cream
12 cup mayonnaise
14 cup milk
2 tablespoons lemon juice
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
2 teaspoons salt
tomatoes, wedges


In large bowl, mix sour cream, mayonnaise, milk, lemon juice, tarragon, salt and pepper. Gently stir in potatoes, eggs, celery and olives. Line a 2 1/2 quart bowl with plastic wrap. Spoon salad into bowl, packing well. Cover and refrigerate about 3 hours. To serve, invert on a plate and decorate with tomato wedges.

Source: www.food.com