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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



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 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!