Creamy Carolina Potato Salad

Possibly the tastiest potato salad ever. It’s a family favorite! The dressing can be prepared in advance and left in fridge overnight if desired. Potatoes can be peeled or unpeeled depending on your preference.

INGRIDIENT

2 pounds red potatoes

3 hard-cooked eggs, chopped

½ cup sour cream

½ cup mayonnaise

½ (4 ounce) jar chopped pimento peppers

2 green onions, chopped

2 slices cooked bacon, chopped

2 tablespoons yellow mustard

1 tablespoon white sugar

1 tablespoon red wine vinegar

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon celery seed

¼ teaspoon garlic powder

1 pinch paprika, or as desired

DIRECTION

Step: 1

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain, cool, and chop potatoes into 1-inch cubes. Combine chopped potatoes and eggs in a large bowl.

Step: 2

Mix sour cream, mayonnaise, pimento peppers, green onions, bacon, mustard, sugar, vinegar, salt, black pepper, celery seed, and garlic powder together in a bowl. Pour dressing over potatoes and eggs; toss gently to coat. Sprinkle potato salad with paprika.

NUTRITION FACT

Per Serving: 252 calories; protein 5.5g; carbohydrates 22.1g; fat 16.3g; cholesterol 91mg; sodium 306.8mg.

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