potato salad

Name: Potato Salad
Prep time: 1 h 30 min
Yield: 12
Ingredients: 12 - 14 - potatoes, idaho; 8 slice(s) bacon, crisp cooked, crumbled; 6 - 8 - eggs, hard boiled, roughly chopped; 1 large onion, coursely chopped; 6 - 8 - celery stalks, chopped; 2 tablespoon(s) parsley; 1 1/2 teaspoon(s) salt; 1 teaspoon(s) black pepper; 1 lg bottle(s) hidden valley buttermilk ranch dressing; 1 bottle(s) kraft tangy tomato bacon dressing or sun-dried tomato dressing; 1 - 16 ounce(s) sour cream

(2 ratings)

No Image

review

Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Mmmmm!

►

(2 ratings)

yield 12 - 16

prep time 1 Hr 30 Min

Ingredients For potato salad

12 - 14

potatoes, idaho
8 slice

bacon, crisp cooked, crumbled
6 - 8

eggs, hard boiled, roughly chopped
1 lg

onion, coursely chopped
6 - 8

celery stalks, chopped
2 Tbsp

parsley
1 1/2 tsp

salt
1 tsp

black pepper
1 lg bottle

hidden valley buttermilk ranch dressing
1 bottle

kraft tangy tomato bacon dressing or sun-dried tomato dressing
1 - 16 oz

sour cream

How To Make potato salad

1
Place the potatoes in a pot & add enough salted water to cover by an 1". Bring to a boil over high heat & cook until the potatoes are just tender, about 20 - 30 minutes. Drain, cool, then cut potatoes into bite-sized pieces.

2
In a large mixing bowl, combine potatoes with all remaining ingredients (except dressings & sour cream) & gently toss to combine.
3
In a medium bowl, mix both dressings with sour cream. Add to potato mixture & gently toss to combine. Refrigerate for several hours before serving for flavors to marry. Enjoy!
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.