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Blue-Ribbon Potato Salad

This potato salad recipe was so good that we had to give it a blue ribbon. That's because it's our tasty take on the classic potato salad recipe that you grew up with. This Blue-Ribbon Potato Salad is worthy of all the awards! 

What You'll Need

  • 4 pound white or red potatoes
  • 5 hard-cooked eggs, peeled and chopped
  • 1/2 red bell pepper, diced
  • 3 celery stalks, chopped
  • 1 cup sour cream
  • 1 1/2 cup mayonnaise
  • 1 teaspoon onion powder
  • 1 1/2 teaspoon salt
  • 1 teaspoon black pepper

What to Do

  1. Place potatoes in a large soup pot, cover with water, and bring to a boil over high heat. Cook 25 to 30 minutes, or until fork-tender. Drain and cool slightly.
  2. Cut potatoes into chunks and place in a large bowl. Add egg, bell pepper, and celery; set aside.
  3. In a medium bowl, combine remaining ingredients; mix well. Pour sour cream mixture over potatoes and mix until thoroughly combined. Chill 2 to 3 hours before serving.
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