Lone Star Creamy Potato Salad

  • Servings: 4 to 6

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  • 3 russet potatoes (1 1/2 pounds), peeled
  • 3 hard-cooked eggs, coarsely chopped
  • 1/3 cup diced (1/4-inch), red bell pepper
  • 3/4 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup sweet pickle relish
  • Coarse salt
  • Coarsely ground black pepper

How to make this recipe

  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.

Contributed By Published April 2013

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