By: Kecia’s Flavor Breakthrough!
My mom was the queen of salads! She always made the best potato and macaroni salads ever! It took me MANY years to get it right, but now… I make pretty good ones, too! This potato salad takes me back to my childhood, picnics with friends, camping… weekends in the summer.
I hope if you make it you enjoy it as much as we do! It will go so well with the pork we are having tonight!
6 large yellow potatoes, peeled and cubed
6 eggs, hard boiled and peeled
½ sweet onion , diced
2 stalks celery chopped
2 carrots, chopped
½ cup frozen peas thawed
½ cup sour cream
¾ cup mayonnaise (real mayo)
1 tbsp yellow mustard
2 tsp celery salt
1 tsp garlic powder
1 tsp onion powder
Cracked black pepper to taste
Sprinkle of paprika for color on top
In a large pot boil potatoes until fork tender, not mushy.
In a small pot boil carrots for one minute. Placed rest of chopped veggies and peas into a colander. Drain carrots over the rest of the veggies.
Drain potatoes over the veggies, run potatoes under cold water for several minutes to cool.
Place in large bowl and set aside.
Slice two of the eggs and set aside. The four remaining eggs, remove yolks and cut egg white into cubes. Put cut up egg whites in with the potatoes.
In small bowl, place egg yolks, sour cream, mayo, mustard, salt, garlic powder, onion powder, and pepper, with a fork, mash the yolks and mix everything together. Pour mixture over potatoes and stir together. If it isn’t creamy enough, add a little more mayo. Test seasonings.
Place egg slices on top of salad, sprinkle with paprika to add color. Cover and place in fridge for at least an hour for flavors to blend.