TANGY CREAMY POTATO SALAD

Tangy Creamy Potato Salad image

Provided by Robin Lieneke

Time 25m

Number Of Ingredients 17

4 large russet potatoes, peeled
3 eggs
1/4 c red onions, diced
1 stalk(s) celery, chopped
1/4 orange bell pepper
3 Tbsp chopped fresh parsley
DRESSING
3/4 c mayonnaise (not miracle whip!)
1/2 c sour cream
3 Tbsp apple cider vinegar
3 Tbsp dark brown sugar
2 clove garlic, roasted, diced
1 1/2 tsp mustard, yellow
1 1/2 tsp sweet relish
2 slice roasted red peppers, diced
salt and pepper
crisp bacon pieces and green onion tops for garnish

Steps:

1. Dice potatoes into 1 inch cubes. Place potatoes and eggs into saucepan and cover with cold water. Bring to a boil and boil for 10 minutes. Drain and set potatoes aside. Cover eggs with cold water. Let sit until cool, about 5 minutes.
2. Mix dressing ingredients. Add celery, onion, bell pepper & parsley. Set aside.
3. Peel and chop cooled eggs. Add potatoes and eggs to dressing. Stir to combine. Add salt and pepper to taste. Let sit for at least 2 hours so flavors meld.
4. Top with green onions and bacon. Serve.