SHAKIN' THE SHACK POTATO SALADCourtesy: Backroads & Side Streets by "Famous" Dave Anderson

INGREDIENTS3 pounds medium russet potatoes1 ¼ C mayonnaise½ C sour cream1 T prepared mustard1 T white vinegar1 tsp salt1 tsp sugar½ tsp pepper½ C finely chopped celery½ C finely chopped red onion½ C finely chopped green bell pepper2 T finely chopped pimento1 T finely minced seeded jalapeno5 hard-boiled eggs, finely chopped¼ C pickle relish

Combine the potatoes with enough water to cover in large saucepan. Bring to a boil. Boil until tender but not mushy; drain. Chill in refrigerator. Peel potatoes and coarsely chop. Combine mayonnaise, sour cream, mustard, vinegar, salt, sugar and pepper in a bowl and mix well. Stir in celery, red onion, green pepper, pimento and jalapeno. Fold in potatoes, eggs and pickle relish. Chill, covered, until serving time. The flavor is enhanced if chilled overnight. Garnish with paprika. Yield: 10 to 12 servings

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