Celebration potato salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Red potatoes (about 6 med) |
| Boiling salted water | ||
| 2 | Hard-boiled eggs, refrigerated | |
| 2 | Green onions | |
| 1 | can | Pimientos, drained (opt;2oz) |
| ¼ | cup | Fresh parsley |
| ⅓ | cup | TRAPPEY'S peppers (see note) |
| ⅓ | cup | Mayonniase |
| ⅓ | cup | Dairy sour cream |
| 3 | tablespoons | Vinegar from peppers |
| 1 | tablespoon | Prepared or Dijon mustard |
| ½ | teaspoon | Salt |
Directions
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