|2 pounds||Red potatoes (about 6 med)|
|Boiling salted water|
|2||Hard-boiled eggs, refrigerated|
|1 can||Pimientos, drained (opt;2oz)|
|¼ cup||Fresh parsley|
|⅓ cup||TRAPPEY'S peppers (see note)|
|⅓ cup||Dairy sour cream|
|3 tablespoons||Vinegar from peppers|
|1 tablespoon||Prepared or Dijon mustard|
Cook potatoes in boiling salted water until done, 25-30 minutes.
Drain, cool, then refrigerate until called for. Chop next 5 ingredients and combine with mayonnaise, sour cream, vinegar, mustard and salt in a bowl and mix well. Cut potatoes into ½" cubes, peeled if preferred. Add potatoes to mixture and stir gently until mixed well. Cover and chill at least 1 hour before serving.
NOTE: For the spiciest flavor, use TRAPPEY'S jalapeno pepper; for medium flavor, use TRAPPEY'S TEMPERO golden Greek pepperoncini peppers; and for a mild flavor, use TRAPPEY'S banana peppers.
Submitted By MICHAEL ORCHEKOWSKI On 10-24-94
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