Recipe by Amanda Hasler


  • 1 kg baby Potato boiled with skin on, until soft

  • 2 sticks Celery finely sliced

  • 4 hard boiled Eggs sliced

  • .5 tub Sour Cream

  • 1 cup Kraft coleslaw dressing

  • 1 Red Onion finely diced

  • .25 cup fresh Parsley finely chopped


  • 1.

    Mix sour cream and coleslaw dressing

  • 2.

    Add celery, onion, egg and parsley.

  • 3.

    Chop baby potatoes into small cubes while warm and add to mixture. Gently mix together.

  • 4.

    Season with salt and pepper and a sprinkle of parsley.

  • 5.

    Can be served hot or cold. Enjoyed it at a BBQ.

  • 6.

    You can even add some diced pan fried bacon.

  • 7.

    It's great cold the next day on a chicken salad sandwich.

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