Creamy Potato Salad

This recipe makes a large bowl of Creamy Potato Salad, enough for a crowd. The extra step of tossing the potatoes with marinade and chilling allows them to soak up a lot of flavor!

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

1. Cook potatoes whole in boiling water until tender, approximately 30 minutes. Drain, peel, and cut into cubes.
2. Place potatoes in a large bowl. Pour oil, vinegar, salt, pepper, and onion over and toss until potatoes are moistened
3. Cover and refrigerate for 2 to 3 hours until marinade is absorbed.
4. Add green pepper, celery, and pimento to potatoes.
5. Combine mayonnaise and sour cream. Add to potatoes and toss gently to coat
6. Chill and serve in lettuce lined bowl. Garnish with tomato wedges around edge.