There is nothing like a creamy and refreshing potato salad, especially on a warm day…or as leftovers late at night…hmm, maybe that’s just me 😉 . This is a slimmed down version, so throw that guilt right out that window. But if you want to splurge, try adding a sprinkle of bacon…hey I won’t judge!
5-6 Medium Red Potatoes
2 Hardboiled Eggs
1 1/2 Cups Light Sour Cream
1/4 Cup Light Mayo
2 Tsp Mustard
1 Tbs White Vinegar
1 Tbs Worcestershire
2-3 Miniature Dill Pickles
1 Celery Stalk
1 Tbs Garlic Powder
1 Tbs Onion Powder
1/2 Tbs Smoked Paprika
1/2 Tbs Salt
1/2 Tbs Pepper
1 Strip Bacon (optional)
First cut the potatoes into bite sized pieces and place in a medium pot. Cover with water until it covers the potatoes. Boil for 10 minutes on high heat until slightly softened. Insert a fork and if it inserts with a little give, they are perfect. Drain and place in a bowl in the fridge for 20 minutes.
Meanwhile boil your eggs in a small pot filled with water on medium high heat for 5 minutes. Turn the heat off and cover with a lid for another 5 minutes. Drain and peel the eggs and place them in the fridge for about 10 minutes.
Once everything is chilled, we can start to assemble the salad. Is it really a salad if there is no lettuce in it?? Anyway, in a large bowl start to mix all of the wet ingredients, and seasoning (aka FLAVOR). Dice the celery, pickles, and eggs to add to the mixture. Now add the potatoes and stir everything together gently. Add in some chopped bacon pieces if desired. Chill until ready to serve.
This is definitely one of my favorite summer recipes. It is perfect to serve at you next barbecue.
Happy Flavoring!
HAPPY FLAVORING 