August 27, 2018
Salads, Potato Salad, Eggs,
Vegetables, Potatoes , Hungarian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, July 4th, Labor Day, Picnic, Potluck, Summer, Gluten-Free, Vegetarian, Kosher Dairy more
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Cook the potatoes until fork-tender. Cool then refrigerate until cold.
Cube the potatoes and eggs. Place in a bowl with green onions.
In a bowl, combine the sour cream with remaining five ingredients until blended. Add to a bowl. Combine with the potatoes, eggs and onion,
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