Family-Style Potato Salad
A family-pleasing red potato salad with mini cubes of cheese, chives, parsley, hard-boiled eggs and bacon crumbles in a tasty sour cream and mustard dressing.
2 pounds red boiling potatoes
3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup coarse-grain or spicy brown mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
8 ounces Wisconsin Muenster, Brick, or Havarti cheese, diced
1/4 cup chives or red onion, chopped
1/4 cup plus 2 tablespoons flat-leaf parsley, chopped (reserve 2 tablespoons)
2 hard-cooked eggs, chopped (optional)
1/4 cup crisply cooked bacon, crumbled
- Simmer potatoes in salted water to cover until tender, 20 to 25 minutes, depending on size of potatoes. Drain; rinse with cold water to stop the cooking, and cool the potatoes. Peel, if desired, and cut into 3/4-inch chunks.
- In large bowl, combine sour cream, mayonnaise, mustard, salt, and pepper, mix well. Add potatoes, cheese, chives, and 1/4 cup of parsley, toss well. Stir in eggs, if desired. Cover and chill at least 2 hours or up to 8 hours before serving.
- To serve, sprinkle with the bacon and the reserved 2 tablespoons of parsley.
Makes 8 to 10 servings.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.