Tangy Creamy Potato Salad

4
Robin Lieneke

By
@icook65

I searched several recipes for potato salad and combined ideas I liked to come up with this recipe.

Rating:

★★★★★ 1 vote

Serves:
4
Prep:
15 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

  • 4 large
    russet potatoes, peeled
  • 3
    eggs
  • 1/4 c
    red onions, diced
  • 1 stalk(s)
    celery, chopped
  • 1/4
    orange bell pepper
  • 3 Tbsp
    chopped fresh parsley
  • DRESSING

  • 3/4 c
    mayonnaise (not miracle whip!)
  • 1/2 c
    sour cream
  • 3 Tbsp
    apple cider vinegar
  • 3 Tbsp
    dark brown sugar
  • 2 clove
    garlic, roasted, diced
  • 1 1/2 tsp
    mustard, yellow
  • 1 1/2 tsp
    sweet relish
  • 2 slice
    roasted red peppers, diced
  • ·
    salt and pepper
  • ·
    crisp bacon pieces and green onion tops for garnish

How to Make Tangy Creamy Potato Salad

Step-by-Step

  1. Dice potatoes into 1 inch cubes. Place potatoes and eggs into saucepan and cover with cold water. Bring to a boil and boil for 10 minutes. Drain and set potatoes aside. Cover eggs with cold water. Let sit until cool, about 5 minutes.
  2. Mix dressing ingredients. Add celery, onion, bell pepper & parsley. Set aside.
  3. Peel and chop cooled eggs. Add potatoes and eggs to dressing. Stir to combine. Add salt and pepper to taste. Let sit for at least 2 hours so flavors meld.
  4. Top with green onions and bacon. Serve.

Printable Recipe Card

About Tangy Creamy Potato Salad

Course/Dish: Potatoes, Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #FRESH, #veggies




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