Friday, September 24, 2010
(Photo copied from Paula Deen at Food Network.)
This is a Paul Deen recipe that my cousin Gina suggested to me and it has been a great hit not only in my home but with my church family also.
8 medium red potatoes
1/4 c. chopped fresh parsley leaves
1/4 c. chopped green onion tops
1 c. chopped celery
3 hard boiled eggs, chopped
1/4 c. chopped bell pepper
1/4 c. diced pimento
1 tsp. lemon-pepper seasoning
2 T. seasoning salt
1 T. Dijon mustard
1/4 c. mayonnaise
1 c. sour cream
In a large pot, boil the potatoes with the skins on for 10 to 15 minutes until tender. Let the potatoes cool just to the touch and cut into cubes.
In a large bowl, combine the remaining ingredients. Add the potatoes and mix gently.
Serve at room temperature.