diane's own spud salad
(2 ratings)
My family are picky potato salad eaters; some don't like onions, some don't like mayo, etc. so I rarely made potato salad. I recently came up with this salad and think I may have a winner to please them! I love a challenge! I also lightened it up a bit, with no compromise to taste...
(2 ratings)
yield
8 -10
prep time
20 Min
cook time
25 Min
Ingredients For diane's own spud salad
-
2 1/2 lbyukon gold potatoes, scrubbed and cubed (no need to peel)
-
1/2 tspsalt
-
1/2 clight salad dressing (miracle whip)
-
1/2 ccup of light sour cream
-
1 tspprepared mustard
-
2hard boiled eggs, chopped
-
3bacon strips, cooked and diced
-
2sweet pickle, diced
-
1/2 tsponion powder
-
salt and pepper to taste
How To Make diane's own spud salad
-
1Boil potatoes with 1/2 tsp. salt, until just tender, when a fork will poke them easily. Don't overcook, as potatoes will continue cooking for awhile after heat is turned off. Yukon Gold's are nice because they don't get mushy, and they have a nice, tender skin. Drain and cool potatoes and refrigerate for 1 hour.
-
2Mix sour cream, salad dressing and mustard together. Add to potatoes and gently mix together. Add other ingredients and refrigerate for an add'l hour or two, so flavors can blend.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT