diane's own spud salad
My family are picky potato salad eaters; some don't like onions, some don't like mayo, etc. so I rarely made potato salad. I recently came up with this salad and think I may have a winner to please them! I love a challenge! I also lightened it up a bit, with no compromise to taste...
prep time
20 Min
cook time
25 Min
method
---
yield
8-10 serving(s)
Ingredients
- 2 1/2 pounds yukon gold potatoes, scrubbed and cubed (no need to peel)
- 1/2 teaspoon salt
- 1/2 cup light salad dressing (miracle whip)
- 1/2 cup cup of light sour cream
- 1 teaspoon prepared mustard
- 2 - hard boiled eggs, chopped
- 3 - bacon strips, cooked and diced
- 2 - sweet pickle, diced
- 1/2 teaspoon onion powder
- - salt and pepper to taste
How To Make diane's own spud salad
-
Step 1Boil potatoes with 1/2 tsp. salt, until just tender, when a fork will poke them easily. Don't overcook, as potatoes will continue cooking for awhile after heat is turned off. Yukon Gold's are nice because they don't get mushy, and they have a nice, tender skin. Drain and cool potatoes and refrigerate for 1 hour.
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Step 2Mix sour cream, salad dressing and mustard together. Add to potatoes and gently mix together. Add other ingredients and refrigerate for an add'l hour or two, so flavors can blend.
- 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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