Old MacDonald's Potato Box Recipes
Creamy Potato Salad Ingredients 3 russet potatoes (1 and one-half pound total), peeled 3 hard-cooked eggs, coarsely chopped One-third cup diced (one-quarter inch) red bell pepper Three-fourths cup sour cream One-half cup mayonnaise One-quarter sweet pickle relish Coarse salt and coarsely ground black pepper, to taste Directions 1. Cut the potatoes into large chunks. Place them in a pot of salted water to cover, and bring to a boil. Reduce the heat and simmer until tender, about 15 minutes. Drain. 2. When the potatoes are cool enough to handle, cut them into small pieces, about 1 by 1 and one-half inches, and place them in a bowl. Add the eggs and bell pepper, and toss together gently with a rubber spatula. 3. In a separate bowl, combine the sour cream, mayonnaise, and relish. Toss this dressing gently with the potatoes, season generously with coarse salt and pepper, and serve.

Old MacDonald's Potato Box Recipes

Creamy Potato Salad

Ingredients

3 russet potatoes (1 and one-half pound total), peeled
3 hard-cooked eggs, coarsely chopped
One-third cup diced (one-quarter inch) red bell pepper
Three-fourths cup sour cream
One-half cup mayonnaise
One-quarter sweet pickle relish
Coarse salt and coarsely ground black pepper, to taste

Directions

1. Cut the potatoes into large chunks. Place them in a pot of salted water to cover, and bring to a boil. Reduce the heat and simmer until tender, about 15 minutes. Drain.
2. When the potatoes are cool enough to handle, cut them into small pieces, about 1 by 1 and one-half inches, and place them in a bowl. Add the eggs and bell pepper, and toss together gently with a rubber spatula.

3. In a separate bowl, combine the sour cream, mayonnaise, and relish. Toss this dressing gently with the potatoes, season generously with coarse salt and pepper, and serve.