Bacon Potatoe Salad
Linda Thompson
Makes 6 servings
ingredients
- 6 to 8 medium potatoes (about 3 pounds), peeled and cut into 1-inch cubes
- 1/2 pound bacon, cooked and crumbled
- 6 green onions, chopped
- 2 celery ribs, finely chopped
- 2 tablespoons diced pimiento, drained
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- Garnishes: paprika, celery sticks
directions
- 1
Cook potatoes in boiling water to cover in a Dutch oven over medium heat 15 to 18 minutes or until tender. Drain and let cool slightly.
- 2
Place potatoes in a large bowl. Add bacon, chopped green onions, and next 4 ingredients. Stir together mayonnaise and sour cream until blended. Pour over potato mixture, tossing gently to coat. Cover and chill at least 1 hour. Garnish, if desired.
Source: Linda
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