My F&W
quick save (...)

Lone Star Creamy Potato Salad

  • SERVINGS: 4 to 6
  • FAST
  • VEGETARIAN
  1. 3 russet potatoes (1 1/2 pounds), peeled
  2. 3 hard-cooked eggs, coarsely chopped
  3. 1/3 cup diced (1/4-inch), red bell pepper
  4. 3/4 cup sour cream
  5. 1/2 cup mayonnaise
  6. 1/4 cup sweet pickle relish
  7. Coarse salt
  8. Coarsely ground black pepper
  1. Cut the potatoes into large chunks. Place them in a pot of salted water to cover and bring to a boil. Reduce the heat and simmer until tender, about 15 minutes. Drain.
  2. When the potatoes are cool enough to handle, cut them into small pieces, about 1-by-11/2-inches, and place them in a bowl. Add the eggs and the bell pepper and toss together gently with a rubber spatula.
  3. In a separate bowl, combine the sour cream, mayonnaise and relish. Toss this dressing gently with the potatoes, season generously with coarse salt and pepper and serve.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.