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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