Creamy Potato Salad
Course: Lunch, RecipeCuisine: AmericanaDifficulty: EasyServings
6
servingsPrep time
10
minutesCooking time
40
minutesTotal time
50
minutesIngredients
2 ½ pounds Baby Red Potatoes
¾ cup Sour Cream
¼ cup Mayonnaise
2 tbsp Dijon Mustard
2 Stalks of Celery (sliced thinly)
¼ cup Fresh Parsley (chopped)
6 Strips of Thick Cut Bacon (cooked and chopped)
3 Hard-Boiled Eggs (diced)
4 stems of Green Onions (chopped)
Directions
- Preheat oven to 375 degrees. Cut and quarter the potatoes and place them on a cooking sheet. Drizzle them with olive oil and salt and pepper them. Bake for about 25 minutes or until cooked through.
- Remove from oven and place somewhere to cool.
- In a large mixing bowl combine the sour cream, mayonnaise, and mustard. Season with salt and pepper to taste.
- Add in the potatoes and toss to coat. Add the celery, eggs, bacon, diced eggs, and green onion. Mix until well combined and coated.