Classic Creamy Potato Salad

2 lb Small new potatoes
3 Hard boiled eggs; peeled
1/2 c Mayonnaise
1/2 c Sour cream
2 tb Dijon-style mustard
2 tb White wine vinegar
1 ts Sugar
Tabasco; to taste
Salt and freshly ground black pepper
1 md Cucumber; peeled, seeded and chopped
5 Scallions; chopped
3 tb 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 bite-size 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.

~Enjoy !~
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