Kevin's Mom's Potato Salad

This a really tasty traditional American-style potato salad. Great for BBQs, picnics, and potlucks. Double or triple the recipe if you need more...

Kevin's Mom's Potato Salad
adapted from: Help! My Apartment Has A Kitchen
by Kevin and Nancy Mills (1996)

Serves: 4

1 lb red potatoes
1 small onion
1 medium carrot
1 large celery stalk
1/2 cup sour cream
1/4 cup mayo
2 tsp sugar
2 tsp prepared mustard
2 tsp vinegar (any kind)
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp paprika
1/8 tsp garlic powder
1/4 cup shredded cheese
2 hard boiled eggs
1/4 cup black (or green) olives, chopped or sliced
1/4 cup pickle relish

1. Scrub potatoes and put them in a pot, filled with just enough water to cover. Bring to a boil over high heat. Once boiling, turn heat down to medium and cook, covered, for about 15 min or until a sharp knife meets no resistance. Check occasionally while cooking and add extra water if there is less than an inch left.
2. While potatoes are cooking, wash, dry, and grate or chop the vegetables. Set aside.
3. When potatoes are done, drain them and cover with cold water. Once cool enough to handle, drain well, then cut them into large chunks. Set aside.
4. Combine the sour cream, mayo, and the rest of the seasonings in a large bowl. Add the vegetables and stir well. Add the potatoes, cheese, egg, olives, and relish. Combine gently but thoroughly.  Add more seasonings to taste.

Try it, you might like it!

-Steph