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Lemon Cream Peach and Blueberry Pie
Pies & tarts come in all shapes, sizes, flavors and tastes, but the reaction from your friends and family will always be the same with our recipes. They'll want more.
Tailgate Potato Salad
Yield: Makes 8 to 10 servings
Ingredients:
2
pounds red potatoes
1/3
to 1/2 cup mayonnaise
1/3
cup sour cream
2
to 3 tablespoons spicy brown or whole-grain mustard
3/4
teaspoon salt
1/4
teaspoon black pepper
2
hard-cooked eggs, chopped
1/2
cup crisply cooked crumbled bacon, plus additional for garnish, if desired
1/4
cup chopped chives, plus additional for garnish, if desired
Preparation:
1.
Place potatoes in large saucepan over high heat with enough water to cover. Bring to a boil and reduce heat to low; cover and simmer 20 to 25 minutes or until tender. Drain; cool under cold running water.
2.
Meanwhile, in a large transportable bowl with cover, combine mayonnaise, sour cream, mustard, salt and pepper; mix well. Peel potatoes, if desired. Cut into chunks; add to bowl and toss with mayonnaise mixture. Add eggs, bacon and chives; toss gently. Cover; chill at least 2 hours or up to 24 hours. Garnish with bacon and chives before serving, if desired.
This recipe appears in:
Salads
