Creamy Carolina Potato Salad
Possibly the tastiest potato salad ever. It's a family favorite! The dressing can be prepared in advance and left in fridge overnight if desired. Potatoes can be peeled or unpeeled depending on your preference.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 2pounds red potatoes
- 3hard-cooked eggs, chopped
- ½cup sour cream
- ½cup mayonnaise
- ½(4 ounce) jar chopped pimento peppers
- 2green onions, chopped
- 2slices cooked bacon, chopped
- 2tablespoons yellow mustard
- 1tablespoon white sugar
- 1tablespoon red wine vinegar
- ½teaspoon salt
- ½teaspoon ground black pepper
- ½teaspoon celery seed
- ¼teaspoon garlic powder
- 1pinch paprika, or as desired
Instructions
Step 1
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain, cool, and chop potatoes into 1-inch cubes. Combine chopped potatoes and eggs in a large bowl.Step 2
Mix sour cream, mayonnaise, pimento peppers, green onions, bacon, mustard, sugar, vinegar, salt, black pepper, celery seed, and garlic powder together in a bowl. Pour dressing over potatoes and eggs; toss gently to coat. Sprinkle potato salad with paprika.