Much like cole slaw, potato salad is usually categorized under summer picnics, parties, and as a side with some good barbecue. However, Claudia Teague’s recipe, Thelma Lou’s Potato Salad, will hopefully make this a year-round staple for your family.
INGREDIENTS:
2 Lbs Russet Potatoes
½ each Green, Red Bell Pepper (diced)
3/4 cup Mayonnaise
¼ cup Sour Cream
1 tsp Salt
1 tsp Sugar
3 Eggs (hard boiled)
2 stalks Celery (diced thin)
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Black Pepper
1 TBSP Vinegar
½ cup Sweet Salad Cubes
½ cup Bread & Butter Pickles (diced)
Dash Paprika
½ tsp Mustard
2 tsp Dried parsley
METHOD:
Wash, peel and dice potatoes in large chunks. Fill a large pot with water, add salt and bring to a boil. Reduce heat to low until the potatoes are fork tender. Drain completely. Place potatoes and all other ingredients and mix well. Sprinkle paprika on top, cover and chill until you are ready to serve this potato salad to your guests.
