Picnic food at it’s best! Also a great side dish any time of year. This creamy, classic potato salad pairs well with Spicy Sloppy Joes, KP Chicken Tenders, Pulled Pork Wraps, and Barbecue Beef.
Ingredients:
2 lbs. small potatoes, scrubbed with skins on
2 celery stalks, diced
1/2 cup white onion, diced
3 hard boiled eggs, chopped
1/2 cup pickle relish
3/4 cup mayo
1/4 cup sour cream
Kosher salt and freshly ground black pepper, to taste
Directions:
- Cut potatoes so they are all about equal size. Place in a large pot and cover with cold water. Bring water to a boil.
- Cook potatoes 10 minutes, or until fork tender.
- Remove from heat, drain, and set aside to cool.
- Dice potatoes once they are cool to touch.
- In a large bowl, whisk together mayo and sour cream.
- Fold in cooled diced potatoes, relish, onion, egg and celery.
- Season generously with salt and pepper.
- Chill at least 2 hours before serving.
