I don’t know why this photo came out so funky, but I guess I’ll just have to replace it next time we make potato salad again. This time around, we are doing potato salad the Southern way, or at least this is how my husband’s family does potato salad. I know some people like mustard in their potato salad, but hubby’s family is not too crazy about it. I am not a big fan of mustardy potato salad either but I use it for color once in a while. This time around, I didn’t have to color it with mustard. That yellow color is from the yukon gold potatoes that I used for this batch.
Yucon Gold Potatoes, boiled and cubed (cook as much as you think you’ll need)
3 hard-boiled eggs, chopped
1/2 sweet vidalia onion, chopped
1 green bell pepper, chopped
4 tablespoons pickle relish
Salt & Pepper to taste
2 tablespoons pickle juice or apple cider vinegar
1 cup mayonnaise
1/4 cup sour cream
Mix all the ingredients together and chill before serving.