Thursday, July 17, 2008

Potato Salad



Original receipe wa taken from A Taste of Home Cook Book, I modified it according to hubby and my taste. Also instead of baking, I boiled the potatoes and I didn't use red potatoes but the regular one.

2 pounds potatoes (about 6 medium)
1 teaspoon salt
1/2 teaspoon pepper
2 hard-cooked eggs, chopped
1/2 pound sliced bacon, cooked and crumbled
1 cup (8 ounces) shredded cheddar cheese
1 sweet onion, chopped
3 dill pickles, chopped
3/4 cups (6 ounces) sour cream
1/2 cup mayonnaise
2 to 3 teaspoons prepared mustard
Directions:
Heat 1 inch salted water (1/2 tsp salt to 1 cup water) to boiling. Add potatoes. Heat to boiling then reduce heat. Cover and cook until tender, 30 to 35 minutes. Drain and cool.

Cut potatoes into cubes. In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. Serve immediately. Yield: 20 servings.

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