Celebration potato salad

Yield: 6 servings

Measure Ingredient
2 pounds Red potatoes (about 6 med)
\N \N Boiling salted water
2 \N Hard-boiled eggs, refrigerated
2 \N 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

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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