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Celebration Potato Salad

Source of Recipe


BILLIE ROSENDAHL






List of Ingredients



• 2 LBS OF RED POTATOES (ABOUT 6)
  
• BOILING SALT WATER
  
• 2 HARD-BOILED EGGS, REFRIGERATED
  
• 2 GREEN ONIONS
  
• 1 (2OZ) JAR PIMENTOS (DRAINED)
  
• 1/4 CUP FRESH PARSLEY
  
• 1/3 CUP TRAPPERS'S PEPPERS*
  
• 1/3 CUP MAYONNAISE
  
• 1/3 CUP SOUR CREAM
  
• 3 TBSP VINEGAR FROM PEPPERS
  
• 1 TBSP DIJON MUSTARD
  
• 1/2 TSP SALT
  






Instructions



1. COOK POTATOES IN BOILING SALTED WATER UNTIL DONE, 25-30 MINUTES. DRAIN, COOL THEN REFRIDGERATE UNTIL CALLED FOR.
   
   
2. CHOP NEXT FIVE INGREDIENTS AND COMBINE WITH MAYO, SOUR CREAM,VINEGARE, MUSTARD, AND SALT IN A BOWL. AND MIX WELL.
   
   
3. CUT POTATOES INTO 1/2 INCH CUBES, PEELED IN PERFERED. ADD POTATOES TO MIXTURE AND STIR GENTLY UNTIL MIXED WELL. COVER AND CHILL AT LEAST 1 HOUR BEFORE SERVING. MAKES 6 SERVINGS.
   
   
4. *FOR SPICEST FLAVOR USE TRAPPY'S JALAPENO PEPPERS; FOR MEDIUM FLAVOR, USE TRAPPY'S TEMPERO GOLDEN GREEK PERRERONICINI PEPPERS, AND FOR A MILD FLAVOR USE TRAPPY'S BANANA PEPPERS.