Saturday, January 16, 2016



    3 pounds red potatoes
    1¼ cup mayonnaise
    ½ cup sour cream
    ¼ cup dill pickle relish
    1 tablespoon mustard
    1 tablespoon white vinegar
    ½ teaspoon salt
    ½ teaspoon sugar
    ½ teaspoon black pepper
    5 hard boiled eggs, finely chopped
    ½ cup celery, chopped
    ½ cup red onion, chopped
    ½ green bell pepper, finely chopped
    2 tablespoons chopped pimientos
    1 tablespoon finely minced jalapeno pepper (about 1 pepper), seeds removed


    In a large pot, boil potatoes with enough water to cover and boil potatoes just until tender, about 8-15 minutes. Drain when done, and place in a bowl to chill in the refrigerator.
    In a large mixing bowl, mix together mayonnaise, sour cream, relish, mustard, and vinegar. Stir mixture until everything is combined.
    Add salt, sugar, and pepper, and stir again to combine.
    Add remaining ingredients, except potatoes, and stir to incorporate.
    Remove potatoes from refrigerator, and cut into half-inch cubes.
    Add potatoes to the mayonnaise mixture and stir to incorporate, fully coating potatoes with mixture.
    Cover and chill until ready to serve. Potato salad is best if chilled overnight before serving.


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