Salad Recipes

Family Style Potato Salad
Print Recipe
  • 2 pounds red boiling potatoes
  • 3/4 cup Swiss Valley Farms sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup coarse grain or spicy brown mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces Wisconsin (Muenster-Brick or Havarti) cheese (diced)
  • 1/4 cup chopped chives or red onion
  • 1/4 cup plus 2 tablespoons chopped parsley
  • 2 hard cooked eggs(chopped) (optional)
  • 1/4 cup crumbled crisply cooked bacon

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 a large bowl, combine sour cream, mayonnaise, mustard, salt and pepper, mix well. Add potatoes, cheese, chives and 1/4 cup 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 bacon and reserved 2 tablespoons parsley, Yield: 16 servings, about 8 cups salad.
Salad Recipes

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