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The Best Recipes Creamy Carolina Potato Salad

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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."

Ingredients :

  • 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

Instructions :

Prep : 30M Cook : 8M Ready in : 1H20M
  • 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.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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