Ingredients: |
Ingredients: 6 medium baking potatoes, boiled, peeled and cubed
6 hardboiled eggs, peeled and sliced
1 10 ounce jar stuffed green olives, drained and sliced
4 ribs celery, rinsed and chopped
1/2 large purple onion, chopped
1 10 ounce jar roasted red bell peppers, chopped
1/2 cup mayonnaise
1/2 cup sour cream
1/2 package Good Seasonings Italian powdered dressing mix
2 to 3 tablespoons dill pickle juice
Salt and pepper to taste
Optional:
Pinch of cayenne pepper or red pepper flakes
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Directions: |
Directions:Rinse baking potatoes and place in large pot, cover with water, add about 1 teaspoon salt and bring to a boil. Reduce heat to medium and cook until fork-tender. (This is the tricky part - you don't want the potatoes underdone and crunchy or overdone and mushy - check often!) When potatoes are done, drain and fill pot with cold water to stop the cooking process and to cool the potatoes, for about 10 minutes. Drain again and finish cooling the potatoes. When cool, peel and cube potatoes and place in large bowl.
Meanwhile, hard boil the eggs, cool and slice. Add to the bowl with the potatoes. Add sliced olives, chopped roasted bell peppers, chopped celery and chopped onions.
In a separate, smaller bowl, whisk together sour cream, mayonnaise, dill pickle juice (to taste) and Good Seasonings Italian dressing mix (1/2 packet or to taste). Add salt and pepper to taste. Add optional red pepper flakes or cayenne pepper if using for a little extra spice. Pour dressing over potato mixture and toss well to combine. Chill for several hours - serve cold. |
This recipe for Mom's Best Potato Salad is from