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Take-and-Shake Salad
Learn how to make the perfect salad for your next family meal, party or casual get-together. The trick is in the combination of ingredients, and we've got the solution.
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
