Prep 20 mins
Cook 20 mins
My grandmother's famous P.S. The trick is to use more sour cream than mayo--gives a super creamy texture, not like supermarket deli potato salad. I add extra parsley and a splash of lemon juice, and I leave out the pimentos. Great to bring to BBQs.
- 1 cup sour cream
- 2 teaspoons mustard
- 1 tablespoon pimiento (optional)
- 1⁄2 teaspoon ground pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons vinegar
- 1⁄3 cup relish (pickle relish)
- 1 teaspoon salt
- 1⁄4 teaspoon sugar
- 1⁄2 cup mayonnaise
- 6 cups potatoes
- Cut potatoes into cubes about 1 inch squares.
- Boil potatoes until soft, but NOT MUSHY!
- Let cool, while mixing all ingredients except the mayonnaise.
- Blend in mayo last.
- Pour mixture over potatoes and lightly toss.
- Refrigerate before serving.
This is a great recipe, very creamy. I had rave reviews when I first served it. The only things I have changed which have definitely improved the taste is I use honey dijon mustard, Italian parsley & add hard boiled eggs to mine.
Very good, but too tart. I would cut the relish back a little. Also left out the pimiento, loved the flavor of the sour cream, it really made it creamy, I would make it again, but with half the relish.
Great recipe! The sour cream really adds a special flavor to it. I left out the pimientos, but added some chopped red bell pepper for color, as well as little green peas. In my family it's not potato salad unless it's got peas!