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)

45 Pinches

Kimmi Knippel (Sweet_Memories)

Cullowhee, NC

Updated on Sep 17, 2011

Mmmmm!

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prep time 1 Hr 30 Min

cook time

method ---

yield 12 - 16

Ingredients

12 - 14 - potatoes, idaho
8 slices bacon, crisp cooked, crumbled
6 - 8 - eggs, hard boiled, roughly chopped
1 large onion, coursely chopped
6 - 8 - celery stalks, chopped
2 tablespoons parsley
1 1/2 teaspoons salt
1 teaspoon black pepper
1 lg bottle hidden valley buttermilk ranch dressing
1 bottle kraft tangy tomato bacon dressing or sun-dried tomato dressing
1 - 16 ounces sour cream

How To Make potato salad

Step 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.

Step 2

In a large mixing bowl, combine potatoes with all remaining ingredients (except dressings & sour cream) & gently toss to combine.
Step 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!
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