- 3 pounds russet potatoes
- 1 cup mayonnaise
- 1 cup sour cream
- 1 tablespoon prepared mustard
- 1 tablespoon white or rice vinegar ( white balsamic is best if you can find it)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon black or white pepper
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped green bell pepper
- 2 tablespoons chopped pimientos
- 1 tablespoon finely minced jalapeno pepper, seeded ( 1 while serrano recommended instead)
- 5 hard-boiled eggs, finely chopped (optional, leaving out increases shield life)
- 1/4 cup pickle relish ( I use a chopped up dill pickle instead)
recipe
Place the potatoes in a pan with enough water to cover them by 1-inch. Bring the water to a boil over medium-high heat. Cook the potatoes until fork-tender. Drain the potatoes well then place in a covered container in the refrigerator until well chilled.
When the potatoes are cold, peel them and cut into cubes. (If you slightly overcook them, all is not lost. Chill them and fold just barely so they don’t fall apart. Fold again after chilling mixed salad)
In a bowl, combine the mayonnaise, sour cream, mustard, vinegar, salt, sugar, and black pepper. Mix well. Stir in the celery, onion, bell pepper, pimiento, and jalapeno. Mix well.
Gently fold the cubed potatoes, hard boiled eggs, and relish, mixing just until the potatoes are coated in the dressing.
Cover the bowl and chill 4-10 hours before serving.