Creamy Potato Salad
Let’s be honest- Potato salad goes with pretty much EVERYTHING, right? My personal favorite pairing is with apple grilled ribs or… just a huge bowl of it all by its creamy good self.
Ingredients
- 20-25 baby potatoes
- 1 piece of celery finely chopped
- 1/2 small white onion finely chopped
- 2 green onions finely chopped
- 2 hard boiled eggs
- 1 small tub sour cream (I use light)
- 1/2 red pepper finely chopped
- 1 tbsp fresh parsley finely chopped
- 2 heaping tbsp Blue Cheese dressing (This is optional but it gives it a nice tang- My fav brand is Lighthouse)
- 1 tbsp dijon mustard
- 1/3 tsp dried dill
- Pinch of dried mustard
- Pinch of Cayenne pepper
- Good sprinkle of salt & pepper
Preparation
Mix all ingredients except eggs & potatoes together in a bowl. Cover and let sit in the fridge so the flavors can mix.
Quarter the potatoes and boil in salted water until soft but not mushy. Drain and set aside to cool. Dice up boiled eggs and add everything to cool potatoes. Mix well and let sit in the fridge for at least 20 minutes before serving.
Prep Time: 20 minutes
Cook time: 25 minutes
Total time: 1 hour 10 minutes (includes refrigeration time)
Yield: 4 to 6 servings
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