Creamy-Cool Red Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
***POTATO SALAD**** 2 lb. Red Potatoes, cooked with the skins left on and chopped once cooled in fridge* 3 Eggland's Best Eggs, large-size, hard-boiled and chopped once cooled in fridge* 6 slices Oscar Mayer Center Cut Bacon, crisp-cooked and chopped* 1/2 cup Dill Pickles, diced***DRESSING**** 1/2 cup Sour Cream, full-fat* 1/2 cup Kraft Real Mayo* 2 tbsp. French's Honey Dijon Mustard* 2 tbsp. Red Onion, minced* 2 tsp. Dill Pickle Juice* 1 tsp. Minced Garlic, bottled / pre-prepared & packed in a jar
1. Combine all four potato salad ingredients in a large glass bowl.
2. In a smaller bowl, combine all of the dressing ingredients. Stir / whisk until thoroughly incorporated.
3. Pour the dressing over the potato salad, and gently stir until all of the ingredients are mixed evenly.
4. Cover and chill at least an hour or two, and overnight if you have the time.
5. Makes 8 'servings', a generous or slightly-overfilled 1/2 cup each.
6. Enjoy! :)
Number of Servings: 8
Recipe submitted by SparkPeople user CURVES_N_CURLS.
2. In a smaller bowl, combine all of the dressing ingredients. Stir / whisk until thoroughly incorporated.
3. Pour the dressing over the potato salad, and gently stir until all of the ingredients are mixed evenly.
4. Cover and chill at least an hour or two, and overnight if you have the time.
5. Makes 8 'servings', a generous or slightly-overfilled 1/2 cup each.
6. Enjoy! :)
Number of Servings: 8
Recipe submitted by SparkPeople user CURVES_N_CURLS.
Nutritional Info Amount Per Serving
- Calories: 253.1
- Total Fat: 16.3 g
- Cholesterol: 84.5 mg
- Sodium: 334.6 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 2.1 g
- Protein: 6.4 g
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