Potato Salad
This potato salad recipe is by far the best I have ever had. I especially like the crunchy celery and peppers with the sour cream and mayonnaise dressing. It makes enough for a family get together, though I sometimes make it just for the hubby and me. It holds up very well, and lasts 3-4 days in the refrigerator.
Potato Salad
A delicious adaptation, great for a family gathering or everyday meal.
Ingredients
- 2 lbs potatoes
- 2 eggs, hard boiled
- 3/4 cup sour cream add more or less according to taste
- 1/4 cup mayonnaise
- 1 tbsp mustard
- 1/3 cup chopped green onions can use yellow onion, may take less
- 1/2 cup chopped celery
- 1/2 cup chopped peppers green, yellow, red, or orange
- 1 tbsp chopped or dried parsley
- 1/3 cup pickle relish
- salt, to taste
- pepper, to taste
Instructions
- Cook potatoes. You can cook them whole and then peel and cut into small pieces, or peel and chop before boiling. Time will need to be adjusted approximately 10 minutes if cooking whole. Add potatoes to a large pot of cold water and bring to a boil. If chopped into 1 inch pieces before boiling, simmer approximately 15-20 minutes, until tender but not mushy when pierced with a fork. Here I cut them into large pieces and cut smaller pieces after cooking.
- Drain potatoes and rinse with cold water to stop the cooking process. Set to one side.
- Cut the 2 hard boiled eggs into pieces.
- In a large bowl, add the sour cream, mayonnaise, mustard, relish, and a little salt and pepper.
- Add the potatoes, green onion, peppers, celery, and parsley and gently mix together with a spatula. Add more salt and pepper, mayo, or sour cream to taste.
- Store in the refrigerator up to four days.
