This is probably the easiest and fastest potato salad to whip up. I like it warm, or room temperature, but Chu (my husband) likes it cold. Try it out and let me know what you think. Credits for this one go to my MIL Maria.
Peel and cut your potatoes so that they are relative in size and cook evenly. I just cut them in halves. Anyone who knows me understands how I feel about peeling potatoes so at this point if I can cut corners, I will. Place the potatoes in pot with a pinch (or 2) of salt cover with cold water and bring to a boil. In the mean time boil the eggs and dice your green pepper and onion. When your potatoes are cooked ( they should be soft enough to mash), drain and return to pot adding the eggs, green pepper and onion. Take a knife and run through your pot to cut the potatoes and eggs. Let it sit a few minutes to cool but not get cold. Adding the pepper and onion to the hot potatoes enhances their flavor so be sure to add them while your potatoes are still hot. Add the mayonnaise and sour cream and mix well, using the spoon to further cut the potatoes into smaller pieces. Season with the Adobo to your liking.