Shakin' the Shack Potato Salad

Source of Recipe Famous Dave's Backroads & Sidestreets

3 lb. medium russet potatoes
1 1/4 C. mayonnaise
1/2 C. sour cream
1 T. prepared mustard
1 T. white vinegar
1 tsp. salt
1 tsp. sugar
1/2 tsp. pepper
1/2 C. finely chopped celery
1/2 C. finely chopped red onion
1/2 C. finely chopped green bell pepper
2 T. finely chopped pimento
1 T. finely minced seeded jalape�o
5 hardboiled eggs, finely chopped
1/4 C. pickle relish

Combine the potatoes with enough water to cover in large saucepan. Bring to a boil. Boil until tender but not mushy; drain. Chill in refrigerator.

Peel potatoes and coarsely chop. Combine mayonnaise, sour cream, mustard, vinegar, salt, sugar and pepper in a bowl and mix well. Stir in celery, red onion, green pepper, pimento and jalape�o. Fold in potatoes, eggs and pickle relish. Chill, covered, until serving time. The flavor is enhanced if chilled overnight. Garnish with paprika.

Yields 10 to 12 servings.