Creamy Potato Salad
This timeless potato salad recipe is effortlessly prepared, wonderfully tangy and smooth, and never fails to delight a crowd!
Ingredients:
2 lb golden potatoes cooked & peeled
8 slices bacon baked at 400F for 10 minutes, chopped into tiny pieces, save some for garnish
4 large eggs boiled for 10 minutes, peeled and chopped, save some for garnish
2 sticks of celery washed and finely chopped
2 tablespoons dill pickle finely chopped
1 clove garlic finely chopped
1/3 cup chives finely chopped, plus more for garnish
1/2 cup sour cream
1/3 cup mayo
2 tablespoons lemon juice freshly squeezed
2 tablespoons pickle juice
1 tablespoon mustard
salt & pepper to taste
Instructions:
First cook potatoes, eggs and bake the bacon until the desired doneness. Then chop everything that needs chopping: potatoes, bacon, eggs, celery, pickles, garlic, and chives.
Add chopped ingredients into a big bowl.
In a different mixing combine sour cream mayo, lemon juice, pickle juice, mustard, salt, and pepper to taste, and mix. If needed, adjust the seasoning.
Now, combine dressing with the salad, give it a good mix. Garnish with chives, bacon pieces, and chopped cooked egg. Enjoy!
Recipe Courtesy of Munchkin Time Blog.