Red Bliss Potato Salad

Potato salad is my favorite side dish.  I always try new, different variations, but this one is by far my favorite. I was at Whole Foods and I saw that they had Red Bliss Potatoes, so I thought, why not, lets do this.....what's the worst that could happen?  It came out so well that we didn't even have any leftovers.  This will be my go-to recipe for potato salad from now on, so make sure you try it!


Ingredients:


1lb red potatoes, cut into chunks
1/3 cup sour cream
2 tbsp and 2 tsp mayonnaise
3/4 tsp Dijon mustard
1/4 tsp white vinegar
2 hard boiled eggs, chopped
1/2 of a dill pickle (or 2 spears), chopped
1/2 onion, chopped
dash of Tabasco sauce
1/2 tsp dried chives
1/2 tsp dried parsley
1/8 tsp garlic powder
1/8 tsp onion powder
salt and pepper, to taste


Directions:


Place potatoes in a pot with enough water to just cover.  Bring to a boil, and cook for 10 minutes.  Drain, and transfer to a large bowl to cool.


While cooking potatoes, place eggs in a small pot with just enough cold water to cover.  Bring to a boil and cook for 10 minutes.  Run under cold water to speed up cooling, and peel and chop eggs when cooled.


In a medium sized bowl, mix the sour cream, mayo, mustard, vinegar, eggs, pickle, onions, and hot sauce.  Season with chives, parsley, garlic powder, onion powder, salt and pepper.  


Mix in potatoes and gently toss to coat.  Place in fridge for at least 3 hours before serving (I place in freezer for 1.5 hours to speed up that process).

The best! I apologize for the horrible pic, but again, we ate 3/4 of the batch before realizing I forgot to take a pic!