Creamy Carolina Potato Salad Recipe

Creamy Carolina Potato Salad Recipe

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