Creamy Carolina Potato Salad |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Possibly the tastiest potato salad ever. It's a family favorite! The dressing can be prepared in advance and left in fridge overnight if desired. Potatoes can be peeled or unpeeled depending on your preference. Ingredients:
2 pounds red potatoes |
3 hard-cooked eggs, chopped |
1/2 cup sour cream |
1/2 cup mayonnaise |
1/2 (4 ounce) jar chopped pimento peppers |
2 green onions, chopped |
2 slices cooked bacon, chopped |
2 tablespoons yellow mustard |
1 tablespoon white sugar |
1 tablespoon red wine vinegar |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1/2 teaspoon celery seed |
1/4 teaspoon garlic powder |
1 pinch paprika, or as desired |
Directions:
1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain, cool, and chop potatoes into 1-inch cubes. Combine chopped potatoes and eggs in a large bowl.
2. Mix sour cream, mayonnaise, pimento peppers, green onions, bacon, mustard, sugar, vinegar, salt, black pepper, celery seed, and garlic powder together in a bowl. Pour dressing over potatoes and eggs; toss gently to coat. Sprinkle potato salad with paprika.
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