1. In a large cooking pot or a saucepan, add unpeeled potatoes and cover with water. 2. Bring to boil, reduce heat and cook for about 15 minutes or until potatoes are just fork tender; DO NOT OVERCOOK. 3. Drain and immediately pour cold water over potatoes. 4. Drain after sitting for about 2 minutes. 5. Peel the skins off and discard. 6. When potatoes are cool enough to the touch, cut potatoes into 1/2 inch cubes and place in a large mixing bowl. 7. Prepare the vegetables as noted and add to the cubed potatoes. 8. Add mayonnaise, sour cream, salt and pepper. 9. Mix gently with a large spoon until mixture is blended and well coated. 10. Adjust seasonings to taste. 11. The potato salad should be quite moist, NOT DRY. 12. Add additional sour cream if necessary. 13. Transfer potato salad to a bowl. 14. Sprinkle with Hungarian paprika and refrigerate for about 1 hour to chill. 15. Refrigerate any unused portion. ---------------------------------------------------------------------------
Nutrition
Ingredients
