Tuesday, March 4, 2008

Creamy Potato Salad

[pictured with Sloppy Joes above]

6 medium potatoes (2 lbs)
6 hard-boiled eggs, coarsely chopped
1 large pickle, diced small
3/4 cup mayo or Miracle Whip
1/2 cup sour cream
1 Tbsp vinegar
2 tsp mustard
1 tsp salt
1/2 tsp pepper
1 tsp onion powder
paprika, to taste (we go a little heavy on the paprika)

In a covered saucepan cook potatoes in boiling water for 20-25 minutes or till just tender; drain well. Peel and cube potatoes. In a large bowl, combine pickles, mayo, sour cream, vinegar, mustard and seasonings. Add potatoes and eggs. Toss lightly to mix. Cover and chill for 6-24 hours. Make 12 side-dish servings.