Red Skin Potato Salad Recipe - cooking recipe

Ingredients

5 lbs red potatoes
1 red sweet bell pepper, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
1 small red onion, chopped
4 hard-cooked eggs, chopped
1 cup mayonnaise
3/4 cup sour cream
1/4 cup Dijon mustard
1/4 cup yellow mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper (fresh ground if possible)
2 green onions, chopped for garnish

Preparation

Chop red potatoes into bit sized pieces, place in a saucepan filled with cold salted water. Bring potatoes to a boil, reduce heat to a simmer and cook for 12-15 minutes or until tender. Drain and cool potatoes.
After potatoes are completely cooled add them to a large mixing bowl with all of the fresh cut vegetables, except the green onions. In a separate bowl combine mayonnaise, sour cream, the mustards, and all the seasonings. Combine the sauce with the potatoes and toss to coat all the potatoes completely. Cover and refrigerate for at least one hour before serving. When ready to serve, transfer the potatoes to your serving bowl and sprinkle with the chopped green onions.
Caroline Toske.
Arizona Personal Chef.