Want to be the “belle of the barbque?” Make this REAL food potato salad. You’ll be so glad you did! It is so good, I’ve never come home with any leftover! There is a secret ingredient that I’m going to let you in on…it is what sets this potato salad apart!
This recipe is a southern potato salad recipe that I tweaked and it has been a total hit! The secret is the sour cream. Making the potato salad with more sour cream than mayo makes it nice and light. It always get RAVE reviews at barbques! Think a cross between baked loaded potatoes and potato salad. You’re sure to get lots of questions on how come it tastes so light and creamy followed by mmm….
I like my potato salad warm. But, most folks here prefer it cold. This recipe is good either way.
:: Potato Salad
6 – 8 medium potatoes peeled and diced
1/4 c. chopped green onion tops
3 hard boiled eggs, chopped
1/4 c. diced pimento
1 Tbsp yellow mustard
1/4 c. mayonnaise
1 c. sour cream
Boil the potatoes until tender.
In a large boil mix all the other ingredients. Add the potatoes and mix gently. Serve warm.
*If the potatoes aren’t ‘saucy’ enough you can add more sour cream and mayo – just keep the 1 to 4 ratio. For example 1 tbsp to 4 tbsp.