Creamy-Style Baked Potato Salad

12 Servings
100% would make this recipe for Creamy-Style Baked Potato Salad again.

Great barbecue side dish. Next time you make baked potatoes, cook three extra and you'll have a head start on this recipe.

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Creamy-Style Baked Potato Salad Ingredients

1 1/2 cups fat-free mayonnaise	3 tablespoons chopped fresh chives
1/2 cup fat-free sour cream	2 pounds (about 3 large) baked Russet potatoes, chilled
1 1/2 teaspoons Dijon mustard	1 medium Bermuda onion, peeled and chopped fine
1/2 teaspoon fresh-ground black pepper	4 ribs celery, strings removed and diced

Instructions for Creamy-Style Baked Potato Salad

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

Main Ingredient: PotatoesCuisine: American

Ingredient Insight - look inside this recipe

Celery

Chives

Dijon Mustard

Mayonnaise

Onion

Potato

Sour cream

Salads Side Dish Easy Advance Picnics American Potatoes Lunch

for flavor and categorization

[I made edits to this recipe.]

admin
on May 28 2006 12:17PM

I use regular mayonnaise and sour cream in this recipe, and leave out the onion; I also like to crumble cooked bacon over the top of the salad, along with some chopped chives for garnish. [I posted this recipe.]