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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 16 |
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My young nephew refuses to eat any potato salad but mine! Italian salad dressing, sour cream and bacon give it a one-of-a-kind flavor. Ingredients:
3 pounds red potatoes (about 12 medium) |
4 hard-cooked eggs |
3/4 cup sour cream |
2/3 cup mayonnaise |
1 teaspoon salt |
1 teaspoon prepared mustard |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
11 bacon strips, cooked and crumbled |
1/2 cup chopped celery |
1/4 cup chopped green onions |
1/4 cup italian salad dressing |
Directions:
1. Cut potatoes into 1/2-in. cubes; place in a large Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature.
2. Cut eggs in half; chop egg whites and set aside. In a small bowl, mash egg yolks. Stir in the sour cream, mayonnaise, salt, mustard, garlic powder and pepper; set aside.
3. In a large bowl, combine the potatoes, bacon, egg whites, celery, onions and Italian dressing. Fold in mayonnaise mixture. Cover and refrigerate for at least 2 hours before serving. Yield: 16 servings.
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