Best Potato Salad

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Celery
  • 1/2 Green bell pepper
  • 1 tbsp Jalapeno pepper
  • 2 tbsp Pimientos
  • 1/2 cup Red onion
  • 3 lbs Red potatoes

• Refrigerated

  • 5 Eggs, hard

• Condiments

  • 1/4 cup Dill pickle relish
  • 1 1/4 cup Mayonnaise
  • 1 tbsp Mustard

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Salt
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 1 tbsp White vinegar

• Dairy

  • 1/2 cup Sour cream

Found on thegraciouswife.com

Description

Ingredients

• 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

Directions

• 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. Peel potatoes 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.