Carrot slices, green pepper and sour cream add a touch of difference to this creamy potato salad.
1 1/2 cups sour cream
2 tablespoons vinegar
1 tablespoon sugar
2 teaspoons prepared yellow mustard
1 teaspoon salt
1/4 teaspoon coarse ground pepper
2 pounds (3 to 5 medium) russet potatoes, cooked, peeled, sliced
2 medium (3/4 cup) carrots, sliced 1/4-inch
1 small (1/2 cup) green bell pepper, chopped
Stir together all dressing ingredients in bowl.
Combine potatoes, carrots and green pepper in another bowl. Add dressing; stir to coat well. Cover; refrigerate at least 3 hours.
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