Super Potato Salad
Alison Kruse
ingredients
- 3 1/2 pounds (about 6 large) russet potatoes scrubbed
- 6 hard-boiled eggs, sliced
- 8 radishes, chopped
- 4 green onions, sliced
- 1/2 cup chopped bread and butter pickles
- 5 bacon slices, fried, crumbled
- 1/2 cup toasted sliced almonds
- 1/2 green bell pepper, diced
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 1-ounce envelope Ranch salad dressing mix
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried dill-weed
- Salt and pepper
- Chopped fresh parsley
directions
- 1
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 eggs, radishes, green onions, pickles, bacon, almonds, and green pepper.
- 2
Mix buttermilk, sour cream, mayonnaise, dressing mix, mustard, and dill-weed in a small bowl. Pour over potato mixture and toss well. Season with salt and pepper. Garnish with parsley.
Source: John & Jodi
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