Cook potatoes. Bring to a boil, cook 15-20 minutes. Once
potatoes are cooked, peel my gently pinching the skin and
pulling it away. Chop peeled potatoes into bite sized chunks,
then add to large bowl. Pour vinegar over potatoes and lightly
season with salt.
Peel and chop two eggs, slice the third for topping .i In a medium bowl combine sour
cream, mayonaise and
mustard. Add dressing, onion, pickles and eggs to potatoes.
Gently stir everything except the sliced egg. Place sliced egg on top. Sprinkle with
paprika. Chill.
Chill.
If using red onion, add onion to a bowl and cover with warm
water, to lessen the bite. Do this while potatoes are cooking.
Then drain and add to salad.
Originally Submitted
8/11/2015
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