Warm Tater Salad, for happy thoughts

Get over the notion that potato salad needs to be cold. Seriously, stop it. Warm potato salad has been a tradition through these wonderful United States for a really, really long time. Therefore, try it, and maybe, just maybe, you'll love it. Feel free to thank me on a random Tuesday in the near future.

What ya need:
  • 8 red potatoes
  • 1 teaspoon of lemon-pepper seasoning
  • 2 tablespoons of seasoned salt
  • 1 tablespoon of spicy Dijon mustard (a spicy German mustard works as well)
  • 1/4 cup of mayonnaise (Do not substitute for light mayo or Miracle Whip)
  • 1 cup of sour cream
  • 1/4 cup of chopped parsley
  • 1/4 cup of chopped green onion tops (don't use the white part)
  • 1 cup chopped celery
  • 3 hard boiled eggs, chopped into large chunks
  • 1/4 cup of thinly sliced green bell peppers (cut into halves, then slice thinly)
  • 1/4 cup of finely diced red bell peppers (if roasted red peppers are available, use those)
Ok, so:
In a big pot, boil the potatoes for about 15 minutes, or until tender. Let them cool, to about room temperature,  and cut into bite-sized pieces. In a large bowl or casserole dish, combine the potatoes with the rest of the ingredients and toss, gently. *insert salad-tossing joke here* Serve at room temperature. Now, if you want it warmer, cut the potatoes when just cool enough to be handled safely, toss the other ingredients quickly, and serve immediately, when still warm. Have fun!

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