sarah's thanksgiving day potato salad

Name: Sarah's Thanksgiving Day Potato Salad
Prep time: 10 min
Cook time: 20 min
Yield: 6
Ingredients: 2 pound(s) red potatoes, boiled until tender, peeled and cut into cubes; 2 - medium size sweet potatoes, boiled until tender, peeled and cut into cubes; 1/3 cup(s) italian salad dressing; 1 - medium green bell pepper, chopped; 2 - stalks celery, diced; 6 slice(s) bacon, crisply fried and chopped; 4 - hard-boiled eggs, peeled and chopped; 1 can(s) vienna sausage, drained and chopped; 3/4 cup(s) mayonnaise; 3/4 cup(s) sour cream; 2 tablespoon(s) balsamic vinegar; 2 tablespoon(s) chunk-style peanut butter; 2 tablespoon(s) sweetened condensed milk; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) ground black pepper

(1 RATING)

45 Pinches 1 Photo

Sarah Deliciosa

Chicago, IL

Updated on Nov 2, 2012

Simple and flavorful --- the way salads should be!

Rate

prep time 10 Min

cook time 20 Min

method ---

yield 6 serving(s)

Ingredients

2 pounds red potatoes, boiled until tender, peeled and cut into cubes
2 - medium size sweet potatoes, boiled until tender, peeled and cut into cubes
1/3 cup italian salad dressing
1 - medium green bell pepper, chopped
2 - stalks celery, diced
6 slices bacon, crisply fried and chopped
4 - hard-boiled eggs, peeled and chopped
1 can vienna sausage, drained and chopped
3/4 cup mayonnaise
3/4 cup sour cream
2 tablespoons balsamic vinegar
2 tablespoons chunk-style peanut butter
2 tablespoons sweetened condensed milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

How To Make sarah's thanksgiving day potato salad

Step 1

Place the cooked potatoes and sweet potatoes in a large bowl. Pour over the Italian dressing and toss lightly. Set aside.

Step 2

Prepare the peanut butter-balsamic vinegar dressing. In a medium bowl, whisk together the mayonnaise, sour cream, balsamic vinegar, peanut butter, condensed milk , salt and pepper.
Step 3

Stir into the potatoes along with the hard-boiled eggs, green bell pepper, celery and bacon. Cover with plastic wrap and refrigerate for at least 4 hours before serving. Serves 6.
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