Creamy Carolina Potato Salad recipe

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Ingredients

2 pounds red potatoes
3 hard-cooked eggs, chopped
½ cup sour cream
½ cup mayonnaise
½ (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
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon celery seed
¼ teaspoon garlic powder
1 pinch paprika, or as desired

Nutrition Info

251.6 calories
carbohydrate: 22.1 g
cholesterol: 91 mg
fat: 16.3 g
fiber: 2.4 g
protein: 5.5 g
saturatedFat: 4.2 g
servingSize: -
sodium: 306.8 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

8 servings

Recipe Note

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.

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