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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 14 |
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From A Little Taste of Texas cookbook. This is my favorite potato salad and since I don't like hard-boiled eggs, I leave those out of the recipe when I make this particular dish. This is a very creamy potato salad. Ingredients:
7 medium potatoes, cooked in their skin, and then diced up |
1/3 cup italian dressing (your choice as to brand) |
3/4 cup sliced green onion, tops too |
3 hard-boiled eggs, chopped |
1 cup chopped celery |
1 (2 ounce) jar chopped pimiento (undrained) |
1/2 cup pickle relish, drained |
1 cup mayonnaise |
1/2 cup sour cream |
1 tablespoon prepared mustard |
1 teaspoon seasoning salt |
1 teaspoon pepper |
1/2 teaspoon salt |
1/2 teaspoon creole seasoning |
paprika |
Directions:
1. Boil potatoes until tender.
2. While still warm, dice potatoes.
3. Pour Italian dressing over potatoes.
4. Chill several hours.
5. Add onions, eggs, celery, pimento and pickle relish and toss.
6. Then add mayonnaise, sour cream, mustard and all other seasonings, except Paprika, and fold into potato mixture.
7. Refrigerate.
8. Garnish with Paprika.
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