I know it's been forever since a new recipe has appeared.
Don't faint!
Who can't use a new potato salad recipe? Personally God did not make a bad potato in any form and I'm quite certain potatoes were my first real love! To this day I cannot turn one down no matter what it's fashioned like. Whether chip, baked, mashed, fried, or any other form, I love them all. Dress them how you like. They can be draped and drenched in cheese, gravy, butter, ranch dressing, ketchup, you name it. I love potatoes! Thank you Kelly Annie for sharing this delightful recipe! YUM!
5 russet potatoes, cubed and cooked
1/2 C. finely chopped onion
1 C. mayo
1 C. sour cream
1 Tbsp. mustard
1/4 C. milk
salt and pepper to taste
1 lb. bacon, cooked and crumbled
2 C. grated cheddar cheese
2 T. fresh chives, chopped
1/2 C. finely chopped onion
1 C. mayo
1 C. sour cream
1 Tbsp. mustard
1/4 C. milk
salt and pepper to taste
1 lb. bacon, cooked and crumbled
2 C. grated cheddar cheese
2 T. fresh chives, chopped
Mix potatoes and onion together in a bowl. Set aside.
In a separate bowl, combine mayo, sour cream, mustard, and milk until creamy and smooth. Spoon over potatoes and gently stir until completely covered. Season with salt and pepper. Just before serving, fold in cheese, bacon and chives.
In a separate bowl, combine mayo, sour cream, mustard, and milk until creamy and smooth. Spoon over potatoes and gently stir until completely covered. Season with salt and pepper. Just before serving, fold in cheese, bacon and chives.
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