Monday, August 26, 2019

Bacon Potato Salad

· 6 to 8 medium potatoes, about 3 pounds, peeled and cut into 1-inch cubes
· 2 eggs
· ½ pound bacon, cooked and crumbled
· ½ cup dill salad cubes, drained
· ½ cup mayonnaise
· ½ cup sour cream
· ¼ cup prepared mustard
· 3 green onions, chopped
· ¼ cup fresh dill
· Salt and pepper, to taste


1. Cook potatoes and eggs in boiling water to cover in a Dutch oven over medium heat for 15-20 minutes or until tender. Drain and let cool slightly. Remove eggs, peel and chop.
2. Place potatoes and eggs in a large bowl. Add bacon, salad cubes, mayonnaise, sour cream, mustard, onions, dill, salt and pepper. Toss gently to coat. Cover and chill at least an hour.

To make ahead: peel and cut potatoes the night before; put in a large bowl; cover with water and put in refrigerator.

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