Furman's Sour Cream Potato Salad
1/2 cup Italian salad dressing
3 lbs. new potatoes, cooked in jackets, diced
1 tsp. salt
1/2 tsp. black pepper
3/4 cup diced celery
3/4 cup minced green onions, including tops
1/4 cup finely minced parsley
1 large dill pickle, diced or 1/2 cup dill relish
1 cup mayonnaise
1 cup sour cream
1 heaping tbl. Dijon mustard
In a mixing bowl, pour dressing over diced, warm potatoes. Season with salt and
pepper to taste; stir well.
Add celery, green onions, parsley and pickle to bowl and
In a separate bowl combine mayonnaise, sour cream and
mustard. Blend and add to potato mixture. Cover and refrigerate 3 to 4 hours
For a variation: Stir in crisp, crumbled bacon just prior to
Recipe from William Furman in "Lone Star Legacy II Cookbook"
Note: Pack this salad in single serving sizes using plastic cups, covered with
saran wrap. Top with a cherry tomato for garnish.
When carrying salads containing mayonnaise or sour cream be
sure to keep them very cold on ice. It is best to use 2 coolers, 1 for food and
1 for drinks.