Mom's Super Stupendous Potato Salad Recipe

By gbvampy1

Ingredients

• 1 garlic clove, peeled
• 3 pounds small red potatoes, quartered
• 2 tablespoons cider vinegar, divided
• 1-1/2 teaspoons salt, divided
• 6 hard-cooked large eggs, divided
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon Dijon mustard
• 1/2 teaspoon paprika
• 1/4 teaspoon pepper
• 1 medium sweet onion, finely chopped
• 2 celery ribs, finely chopped
• 2 tablespoons minced fresh parsley

Details

Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

1. Skewer garlic with a toothpick (to make it easy to find after cooking). Place potatoes, 1 tablespoon vinegar, 1 teaspoon salt and skewered garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer until tender, 10-12 minutes. Drain potatoes, reserving garlic; remove skewer and crush garlic.
2. Meanwhile, chop five eggs. Whisk together mayonnaise, sour cream, mustard, paprika, pepper, garlic and remaining vinegar and salt. Stir in potatoes, chopped eggs, onion and celery. Refrigerate 4 hours or until cold.
3. Just before serving, slice remaining egg. Top salad with egg; sprinkle with parsley and, if desired, additional paprika. Yield: 12 servings.