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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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You'll find a version of this hearty salad everywhere from backyard cookouts to bereavement platters. Add a sprinkling of cooked and crumbled bacon just before serving to put it over the top. Ingredients:
4 pounds yukon gold potatoes |
3 hard-cooked eggs, peeled and grated |
1 cup mayonnaise |
1/2 cup diced celery |
1/2 cup sour cream |
1/3 cup finely chopped sweet onion |
1/4 cup sweet pickle relish |
1 tablespoon spicy brown mustard |
1 teaspoon salt |
3/4 teaspoon freshly ground pepper |
Directions:
1. Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool 15 minutes. Peel potatoes, and cut into 1-inch cubes.
2. Combine potatoes and eggs.
3. Stir together mayonnaise and next 7 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill 12 hours.
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