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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is a spicy potato salad. My sister in law served at a BBQ and it was gobbled down! Ingredients:
2 lbs red potatoes (about 6) |
2 hard-boiled eggs, refrigerated |
2 green onions |
1 (2 ounce) jar pimientos (drained) |
1/4 cup fresh parsley |
1/3 cup trappey bell pepper |
1/3 cup mayonnaise |
1/3 cup sour cream |
3 tablespoons vinegar, from peppers |
1 tablespoon dijon mustard |
1/2 teaspoon salt |
Directions:
1. Cook potatoes in boiling salted water until done, 25-30 minutes.
2. Drain, cool then refrigerate until called for.
3. Chop next 5 ingredients and combine with mayonnaise, sour cream, vinegar, mustard and salt in a bowl.
4. Mix well.
5. Cut potatoes into 1/2 inch cubes, peeled in preferred.
6. Add potatoes to mixture and stir gently until mixed well.
7. Cover and chill at least 1 hour before serving.
8. Makes 6 servings.
9. *Forspicest flavor use Trappey's jalepeno peppers; for medium flavor use Trappey's Tempero Golden Greek Pepperonicini peppers; for mild use Trappey's banana peppers.
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