Creamy-Style Baked Potato Salad
Great barbecue side dish. Next time you make baked potatoes, cook three extra and you'll have a head start on this recipe.
"Super easy and everyone loved it! I am going to add a little more mustard next time. "- bethy1487
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|1 1/2 cupsfat-free mayonnaise|
|1/2 cupfat-free sour cream|
|1 1/2 teaspoonsDijon mustard|
|1/2 teaspoonblack pepper; fresh-ground|
|3 tablespoonsfresh chives; chopped|
|2 poundsbaked Russet potatoes; (about 3 large), chilled|
|1 mediumBermuda onion; peeled and chopped fine|
|4 ribscelery; strings removed and diced|
Creamy-Style Baked Potato Salad Preparation
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.
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.
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