Southern-Style Potato Salad
4 pounds potatoes (about 4 large potatoes) 3 hard-cooked eggs, grated 1 cup mayonnaise 1/2 cup sour cream 1/4 cup finely chopped celery 2 tablespoons finely chopped onion 2 tablespoons sweet pickle relish 1 tablespoon mustard 1 tablespoon salt 1/2 teaspoon freshly ground pepper 1/2 pound bacon, cooked, crumbled Chopped fresh parsley for garnish Grape tomatoes for garnish
Cook potatoes in boiling water 40 minutes or until tender; drain and cool. Peel potatoes; cut into 1-inch cubes. Stir together potatoes and eggs. Stir together mayonnaise and next 7 ingredients; gently stir into potato mixture. Cover and chill.
Sprinkle with bacon just before serving. Garnish with parsley and tomatoes, if desired.
Contributed by Best Kept Secrets (South Carolina)
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