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tangy creamy potato salad

(1 rating)
icook65 avatar
Recipe by
Robin Lieneke
@icook65
Chamois, MO

I searched several recipes for potato salad and combined ideas I liked to come up with this recipe.

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 10 Min
method Stove Top

Ingredients For tangy creamy potato salad

  • 4 lg
    russet potatoes, peeled
  • 3
    eggs
  • 1/4 c
    red onions, diced
  • 1 stalk
    celery, chopped
  • 1/4
    orange bell pepper
  • 3 Tbsp
    chopped fresh parsley
  • DRESSING
  • 3/4 c
    mayonnaise (not miracle whip!)
  • 1/2 c
    sour cream
  • 3 Tbsp
    apple cider vinegar
  • 3 Tbsp
    dark brown sugar
  • 2 clove
    garlic, roasted, diced
  • 1 1/2 tsp
    mustard, yellow
  • 1 1/2 tsp
    sweet relish
  • 2 slice
    roasted red peppers, diced
  • salt and pepper
  • crisp bacon pieces and green onion tops for garnish

How To Make tangy creamy potato salad

  • 1
    Dice potatoes into 1 inch cubes. Place potatoes and eggs into saucepan and cover with cold water. Bring to a boil and boil for 10 minutes. Drain and set potatoes aside. Cover eggs with cold water. Let sit until cool, about 5 minutes.
  • 2
    Mix dressing ingredients. Add celery, onion, bell pepper & parsley. Set aside.
  • 3
    Peel and chop cooled eggs. Add potatoes and eggs to dressing. Stir to combine. Add salt and pepper to taste. Let sit for at least 2 hours so flavors meld.
  • 4
    Top with green onions and bacon. Serve.
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