It has been a while since I posted a new recipe. This recipe for potato salad isn’t new but an all-time favorite. I’ve been making it for years and I’m surprised I’ve never posted it. Today we are having a cookout and this potato salad is always requested. It’s a basic recipe and turns out perfect every time.
1 1/2 lbs. new red potatoes, cut into bite-size pieces
1/3 cup celery, diced
1/4 cup onion, diced
3/4 cup mayonnaise (I only use Real Hellmann’s Mayo)
1/4 cup sour cream
2 teaspoons yellow mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1. Place cut potatoes in a large saucepan; add enough water to cover. Bring to a boil. Reduce heat; cook 10 to 15 minutes or until potatoes are tender. Drain well.
2. Meanwhile, place the egg in a small saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over the egg to stop cooking. Peel egg; chop.
3. Place cooked potatoes, chopped eggs, celery and onion in large bowl.
4. In a small bowl, combine mayonnaise, sour cream, mustard, salt, and pepper; blend well. Add dressing to potato mixture; mix gently to coat. Cover; refrigerate at least 1 hours or until serving time.