Creamy Carolina Potato Salad

Possibly the tastiest potato salad ever. It's a family favorite! The dressing can be prepared in advance and left in fridge overnight if desired. Potatoes can be peeled or unpeeled depending on your preference.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 252 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon white sugar
• ½ cup sour cream
• ½ teaspoon ground black pepper
• ½ teaspoon celery seed
• ½ cup mayonnaise
• 3 hard-cooked eggs, chopped
• ¼ teaspoon garlic powder
• 1 tablespoon red wine vinegar
• 2 green onions, chopped
• 2 tablespoons yellow mustard
• 2 pounds red potatoes
• 1 pinch paprika, or as desired
• ½ (4 ounce) jar chopped pimento peppers
• 2 slices cooked bacon, chopped

Recipe Instructions

Step 1

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain, cool, and chop potatoes into 1-inch cubes. Combine chopped potatoes and eggs in a large bowl.

Step 2

Mix sour cream, mayonnaise, pimento peppers, green onions, bacon, mustard, sugar, vinegar, salt, black pepper, celery seed, and garlic powder together in a bowl. Pour dressing over potatoes and eggs; toss gently to coat. Sprinkle potato salad with paprika.