OG Potato Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 medium Yukon Gold Potatoes about 2 1/2 to 3 pounds, peeled and quartered
1 large red onion, finely diced
6 hard boiled eggs, peeled and diced
1.5 cups Hellman's mayonnaise
1.5 cups sour cream
1 large red pepper, diced
3/4 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon paprika for garnish
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Directions: |
Directions:1. Bring a large pot of cold water to a boil. Reduce the heat to a lightly rolling boil over medium heat. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or pairing knife. Drain and allow to cool until just able to handle.
2. Transfer the warm potatoes to a large mixing bowl and set the potatoes aside to cool, about 30-40 minutes.
3. Add the red onion and red pepper to the potato mixture.
4. In a medium bowl, mix the mayonnaise, sour cream, salt and pepper.
5. Fold into the potato mixture and season with more salt and pepper to taste.
6. Chop 5 of the hard boiled eggs and add to the potato mixture. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired.
7. Chill for at least 1 hour or overnight before serving. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:45 minutes |
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