Potato salad is a side dish that consists of cooked potatoes mixed with a dressing and other seasonings and vegetables. It is served as a cold side dish and complements grilled main dishes extremely well.
To cook Paula Deen's potato salad, start off by boiling eight red potatoes with the skin on for approximately 15 minutes in a large pot of water. Once the potatoes have cooked to fork-tender, meaning a fork goes into the potato with ease, cut the potatoes up into small cubes. Set the potatoes aside.
In a large mixing bowl, combine 1/4 cup of chopped parsley, 1/4 cup of green onions, two diced celery stalks, three hard-boiled eggs that have been chopped, 1/4 cup of chopped green bell peppers, 1/4 cup of diced pimentos, 1 teaspoon of lemon pepper seasoning, 2 tablespoons of seasoned salt, 1 tablespoon of Dijon mustard, 1/4 cup of mayonnaise and 1 cup of sour cream. Once everything is combined, add the cubed potatoes and gently mix.
Serve at room temperature or place in a air-tight container and let it chill in the refrigerator.
The recipe for Paula Deen's potato salad states the pimentos are optional and can be left out completely.