Tailgate Potato Salad
the Editors of Publications International, Ltd.
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
- 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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