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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My mother used to make this on Easter to go with our ham and she used to make it for our get togethers whenever we were having a lot of company. We also like it at room temperature. Just do not leave it out any longer then you would regular potato salad. Served warm, it goes great with ham or fried chicken. Ingredients:
5 red potatoes |
5 yukon gold potatoes |
2 tablespoons butter |
salt and pepper to taste |
1/2 cup mayonnaise |
1/2 cup prepared mustard |
1/2 cup sour cream |
1 stalk celery, finely chopped |
1 red onion, finely diced |
2 small sweet pickles, finely chopped |
1 green bell pepper, chopped |
Directions:
1. Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl.
2. Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature.
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