- 2 pounds red potatoes
- 3 hard-cooked eggs, chopped
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 (4 ounce) jar chopped pimento peppers
- 2 green onions, chopped
- 2 slices cooked bacon, chopped
- 2 tablespoons yellow mustard
- 1 tablespoon white sugar
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon celery seed
- 1/4 teaspoon garlic powder
- 1 pinch paprika, or as desired
- 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.
- 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.
05/09/2018
recipepes.com
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PT15M
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455 calories
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