Easter Potato Salad - cooking recipe

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup roasted red pepper, finely chopped
2 tablespoons prepared honey, Dijon or 2 tablespoons brown mustard
2 tablespoons sweet pickle relish
1 tablespoon apple cider vinegar
1 tablespoon fresh chives, finely chopped
2 teaspoons unbleached cane sugar
1 teaspoon garlic, onion or 1 teaspoon kosher salt
1/2 teaspoon celery salt
1 dash black pepper
1 cup celery, finely chopped
1/4 cup onion, finely chopped
5 medium potatoes, cooked cooled and cubed
3 hard-boiled eggs, chopped

Preparation

In a large bowl, combine ingredients, except celery, onion, potatoes and eggs, to form a dressing.
Add celery, onion, potatoes and eggs and toss gently. Refrigerate for a few.
hours. Makes 6-8 servings.
* To make this potato salad more creamy mash 1/2 of one.
of the potatoes and stir it into mixture.