Tailgate Potato Salad
Makes 8 to 10 servings
|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|
|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|
- 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.
- 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.
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