Ingredients

The following ingredients have 4 Servings
  • 3 pounds red potatoes (cut in half)
  • 1 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup mustard
  • 1/4 cup dill pickle relish
  • 1 tablespoon white vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dill
  • 5 hard boiled eggs (finely chopped)
  • 1/2 cup celery (chopped)
  • 1/2 cup red onion (chopped)
  • 1 tablespoon finely minced jalapeno pepper (about 1 pepper, seeds removed)

Instruction

  • In a large pot, boil potatoes with enough water to cover and boil potatoes just until tender, about 8-15 minutes. Drain when done, and place in a bowl to chill in the refrigerator. When potatoes are cool enough to handle, but still warm, peel with a paring knife and dice into half-inch cubes.
  • In a large mixing bowl, mix together mayonnaise, sour cream, relish, mustard, vinegar, sugar, dill, salt and pepper. Stir mixture until everything is combined.
  • Add remaining ingredients, and stir to incorporate, fully coating potatoes with mixture.
  • Cover and chill at least 2 hours, or until ready to serve. Potato salad is best if chilled overnight before serving.