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Classic Potato Salad

June 27, 2014
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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.
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