very veggie potatoe salad
(1 RATING)
I got this recipe idea from a friend at work who brought it in for a potluck we were having. It was so good I decided to add a few of my own ingredients and it turned out really good. I think that adding the pinch of thyme really gave it a distinct flavor. It tastes really good warmed up too.
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prep time
15 Min
cook time
25 Min
method
Stove Top
yield
Ingredients
- 3 pounds redskin potatoes unpeeled, cubed
- 1/2 cup chopped celery
- 1 cup chopped brocolli
- 2 - stalks green onions chopped
- 1 cup chopped cauliflower
- 1/2 cup red bell pepper chopped fine
- 1 small zuchinni chopped finely
- 4 - strips of cooked bacon chopped
- 1/2 can cream of chicken soup
- 1/2 small container of soft cream cheese
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzerella cheese
- - salt and pepper to taste
- 1 tablespoon olive oil
- 1 pinch thyme, dried
How To Make very veggie potatoe salad
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Step 1Cut unpeeled potatoes in bite size pieces. place in microwave safe bowl and cover with water. cook on high for about 10 minutes or until potatoes are tender. While potatoes are cooking, cook bacon until crispy and crumble pieces. when potatoes are done, drain.
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Step 2In large skillet saute all the veggies (except potatoes) in olive oil. sprinkle in thyme and saute until slightly tender but still crunchy. Remove from heat. transfer veggies to large bowl and add potatoes. Mix in crumbled bacon.
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Step 3mix together cream of chicken soup, sour cream and cream cheese until well blended. add to veggie and potato mixture and mix well.
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Step 4mix in cheddar and mozzerella cheese. add salt and pepper to taste. serve warm or cold.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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