Tailgate Potato Salad Photo
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

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