EGG-PLOSIVE POTATO SALAD
(Makes 4 cups)
-25 new red potatoes, (small potatoes with skins) quartered
-1 teaspoon celery salt
-6 hard-boiled eggs, chopped
-? cup purple onion, finely chopped
-½ cup green olives, chopped
-3 teaspoons peach preserves
-1 teaspoon yellow mustard
-1 tablespoon sour cream
-1 tablespoon mayonnaise
-2 tablespoons capers, (rinse and drain well)
-Salt and pepper to taste
-In a medium sauce pan with boiling water, add potatoes and boil for 8 minutes. Remove from stove, let sit in water for 2 additional minutes, then drain well.
-In a medium bowl combine potatoes, celery salt, and eggs; toss well.
-Add onion, olives, preserves, mustard, sour cream, and mayonnaise; mix well.
-Fold in capers, salt and pepper to taste, and store in an airtight container in refrigerator until ready to serve.