Revamp your potato salad recipe.
20 servings
20 servings
- - 5 pounds small unpeeled red potatoes, cubed
- - 1 teaspoon salt
- - ½ teaspoon pepper
- - 8 hard-boiled eggs, chopped
- - 1 pound sliced bacon, cooked and crumbled
- - 2 cups shredded cheddar cheese
- - 1 medium sweet onion, chopped
- - 3 dill pickles, chopped
- - 1½ cups sour cream
- - 1 cup mayonnaise
- - 3 teaspoons prepared mustard
- Place the potatoes in a greased baking pan, sprinkle with salt and pepper.
- Bake, uncovered, at 425F for 40-45 minutes or until tender.
- Cool in pan on a wire rack.
- In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles.
- In small bowl, combine the sour cream, mayonnaise and mustard, pour over the potato mixture and toss to coat.
- Serve immediately.
BON APPETIT
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