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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Kylee
Servings: 10
3 pounds russet potatoes
1 ¼ cup mayonnaise
½ cup sour cream
1 tablespoon mustard
1 tablespoon vinegar
1 teaspoon salt
1 teaspoon sugar
½ teaspoon pepper
½ cup chopped celery
½ cup chopped red onion
½ cup chopped green bell pepper
2 tablespoons chopped pimientos
1 tablespoon finely minced jalapeño, seeded
5 hard-boiled eggs, finely chopped
¼ cup 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, pimiento and jalapeño. Fold in potatoes, eggs and pickle relish. Chill, covered, until serving time. The flavor is enhanced if chilled overnight. Garnish with paprika.