Creamy-Style Baked Potato Salad*
Source of Recipe
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List of Ingredients
- 1-1/2 cups mayonnaise
- 1/2 cup sour cream
- 1-1/2 tsp Dijon mustard
- 1/2 tsp fresh-ground black pepper
- 3 Tbsp chopped fresh chives
- 2 pounds (about 3 large) baked Russet potatoes, chilled
- 1 medium Bermuda onion, peeled and chopped fine
- 4 ribs celery, strings removed and diced
Instructions
- Add mayonnaise, sour cream, mustard, black pepper and chives to a large mixing bowl and, using a wire whisk, whisk together until combined. Stir in onion and celery until coated with dressing. Set aside.
- Leaving the potato skin on, trim the potato's ends and discard. Cut potatoes into 1/2-inch cubes; add to bowl and, using a large rubber spatula, stir and fold until coated with dressing. Taste and adjust seasoning with salt and pepper. Cover and refrigerate.
Serves 12
Final Comments
* A family favorite!
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