Kathie Oh's Recipe

Creamy Garden Potato Salad

Category: on the sidelines

3 to 4 cups cooked Russet Potatoes, diced
3 hard-cooked eggs
2 to 3 tablespoons shredded carrot (about 1/2 carrot)
1 (10 oz.) pkg. frozen peas, thawed
1/4 cup chopped red bell pepper
1/4 cup chopped green or yellow pepper
1/4 cup chopped celery
1/4 cup chopped red onions

Dressing:
1/4 c. heavy cream
1/2 to 3/4 c. mayonnaise
1 to 2 tsp sweet pickle relish or sweet pickles chopped with a little juice
1 to 2 tsp Dijon mustard
salt and pepper to taste
fresh dill and parsley to taste

lettuce leaves
sliced tomato

Combine first 8 ingredients. Add cream, 1/2 cup of mayonnaise, relish, and mustard; toss gently to combine. Taste and add more mayonnaise if desired. Salt and pepper to taste. Stir in parsley and dill, if desired. Arrange lettuce and tomato slices on platter and top with potato salad.