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Labor Day: Creamy-Style Baked Potato Salad *

Source of Recipe


My recipe files



List of Ingredients



• 1½ cups mayonnaise (fat-free if preferred)
  
• ½ cup sour cream (fat-free if preferred)
  
• 1½ tsp Dijon mustard
  
• ½ tsp fresh-ground black pepper
  
• 3 Tbsp chopped fresh chives (plus more, if desired for garnish)
  
• 2 pounds baked Russet potatoes (about 3 large), chilled
  
• 1 medium Bermuda onion (optional), peeled and chopped fine
  
• 4 ribs celery, strings removed and diced
  
• .
  
• -- Optional Garnish --
  
• Cooked crumbled bacon
  
• Chopped fresh chives
  






Instructions



1. 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.
   
   
2. Leaving the potato skin on, trim the potato's ends and discard. Cut potatoes into ½-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.
   
   NOTE:
   I like to crumble cooked bacon over the top of the chilled potato salad before serving, along with a little extra chopped chives for garnish.
   
   Serves 12