Here’s the recipe my wife Kathy uses to make a very patriotic potato salad. She’s made it every summer for the 25 years we’ve been married. Enjoy your holiday!

Kathy’s Tater Salad

12 New Red Potatoes
3/4 Cup Mayo (Low Fat Okay)
3/4 Cup Sour Cream (Low Fat Okay)
4 Peeled Hard Boiled Eggs
2 Green Onions, Thinly Sliced
3 Tablespoons Chopped Dill
2 Tablespoons Chopped Parsley
1 Grated Carrot
1/2 Teaspoon Salt
1/2 Teaspoon Pepper

Boil the potatoes until almost soft, about 20 minutes. Once cool, cut in half.

Mix in a large bowl the eggs (halved), potatoes, carrot and green onions.

Add the dill, parsley, salt and pepper and combine.

Mix sour cream and mayo and once smooth, fold into the potatoes.

Best if served cold, so put in fridge a few hours before the meal.