Super Potato Salad
photo by Caroline Cooks
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1587.57 g about 6 large russet potatoes, scrubbed
- 6 hard-boiled eggs, sliced
- 8 radishes, chopped
- 4 green onions, sliced
- 118.29 ml chopped bread and butter pickles
- 5 slice bacon, slices fried, crumbled
- 118.29 ml toasted sliced almonds
- 1 green bell pepper, diced
- 118.29 ml buttermilk
- 118.29 ml sour cream
- 118.29 ml mayonnaise
- 14.17 g envelope ranch dressing mix
- 14.79 ml Dijon mustard
- 2.46 ml dried dill
- salt and pepper
- chopped fresh parsley
directions
- Place russet potatoes in large pot.
- Add water to cover.
- Boil until potatoes are tender but not mushy, about 35 minutes.
- Cool potatoes completely.
- Peel potatoes and dice.
- Place in large bowl.
- Add next 7 ingredients.
- Mix buttermilk, sour cream, mayonnaise, dressing mix, mustard and dillweed in small bowl.
- Pour over potato mixture and toss well. Season with salt and pepper.
- Garnish with parsley.
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RECIPE SUBMITTED BY
Denver cooks
Jackson, Wyoming
Love to experiment with new recipes