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Creamy Potato Salad
4 lbs medium sized potatoes
¼ cup vegetable oil
¼ cup vinegar
1 Tablespoon salt
½ teaspoon pepper
1 cup celery, sliced diagonally
1 large onion
1 medium sized green pepper, diced
1 small jar pimentos, chopped
½ cup mayonnaise or salad dressing
½ cup sour cream or plain yogurt
lettuce
tomato wedges
- Cook potatoes whole in boiling water until tender, approximately 30 minutes. Drain, peel, and cut into cubes.
- Place potatoes in a large bowl. Pour oil, vinegar, salt, pepper, and onion over and toss until potatoes are moistened
- Cover and refrigerate for 2 to 3 hours until marinade is absorbed.
- Add green pepper, celery, and pimento to potatoes.
- Combine mayonnaise and sour cream. Add to potatoes and toss gently to coat
- Chill and serve in lettuce lined bowl. Garnish with tomato wedges around edge.
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