From A Little Taste of Texas cookbook. This is my favorite potato salad and since I don't like hard-boiled eggs, I leave those out of the recipe when I make this particular dish. This is a very creamy potato salad.
Provided by Juenessa
Categories Potato
Time 2h30m
Yield 12-14 serving(s)
Number Of Ingredients 15
Steps:
- Boil potatoes until tender.
- While still warm, dice potatoes.
- Pour Italian dressing over potatoes.
- Chill several hours.
- Add onions, eggs, celery, pimento and pickle relish and toss.
- Then add mayonnaise, sour cream, mustard and all other seasonings, except Paprika, and fold into potato mixture.
- Refrigerate.
- Garnish with Paprika.
Nutrition Facts : Calories 247.7, Fat 11.9, SaturatedFat 2.8, Cholesterol 56.7, Sodium 502.5, Carbohydrate 32.1, Fiber 3.3, Sugar 6.5, Protein 4.8
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