Super Potato Salad

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Russet potatoes - (abt 6 large) - scrubbed
6		Hard-boiled eggs - sliced
8		Radishes - chopped
4		Green onions - sliced
1/2 cup	99g / 3.5oz	Chopped bread and butter pickles
5		Bacon slices - fried, crumbled
1/2 cup	46g / 1.6oz	Toasted sliced almonds
1/2		Green bell pepper - diced
1/2 cup	118ml	Buttermilk
1/2 cup	118ml	Sour cream
1/2 cup	118ml	Mayonnaise
1/2		Ranch salad dressing mix - (1 oz)
1 tablespoon	15ml	Dijon mustard
1/2 teaspoon	2.5ml	Dried dillweed
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chopped fresh parsley - for garnish

Recipe Instructions

Place russet potatoes in large pot. Add water to cover. Boil until potatoes are tender but not mushy, about 35 minutes. Cool potatoes completely.

Peel potatoes and dice. Place in large bowl. Add next 7 ingredients.

Mix buttermilk, sour cream, mayonnaise, dressing mix, mustard and dillweed in small bowl. Pour over potato mixture and toss well. Season with salt and pepper. Garnish with parsley.

This recipe yields 6 servings.

Source:
Bon Appetit, November 1991

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.