from U.S.A. Cookbook (Workman Publishing, 1997)
Lone Star
Creamy Potato Salad
....
Serves 4 to 6
Ingredients:
- 3 russet potatoes (1 and one-half pound total), peeled
- 3 hard-cooked eggs, coarsely chopped
- One-third cup diced (one-quarter inch) red bell pepper
- Three-fourths cup sour cream
- One-half cup mayonnaise
- One-quarter sweet pickle relish
- Coarse salt and coarsely ground black pepper, to taste
1. Cut the potatoes into large chunks. Place them in a pot of salted water to cover, and bring to a
boil. Reduce the heat and simmer until tender, about 15 minutes. Drain.
2. When the potatoes are cool enough to handle, cut them into small pieces, about
1 by 1 and one-half inches, and place them in a bowl. Add the eggs and bell pepper, and toss
together gently with a rubber spatula.
3. In a separate bowl, combine the sour cream, mayonnaise, and relish. Toss this dressing gently
with the potatoes, season generously with coarse salt and pepper, and serve.
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