Even if you are a beginning cook, this recipe is easy to prepare and very delicious. First choice, type of potatoes. We like large red potatoes. This recipe will give you six or eight eight generous servings. Your left-over salad will last in an air-tight container in the refrigerator for up to three days.
Ingredients
- 6 large potatoes
- 2 hard-boiled eggs
- 2 0r 3 stalks chopped celery
- 1 tablespoon salt
- 2 tablespoons dried or chopped fresh parsley
- 4 or 5 chilled lettuce leaves, Boston or romaine
- paprika
For the Dressing:
- 1 cup sour cream
- 1 cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon minced onions
- 3 strips bacon strips, cooked, drained, and crumbled
- 1 medium dill or sweet pickle, your choice, (optional) finely chopped
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions
- Peel, wash, and boil potatoes in a large pot of salted water for about 20 to 22 minutes, or until tender but firm.
- Drain and place into an ice bath for 10 to 15 minutes, remove, drain again, and cut into small about 1” cubes or chunks.
- In a large bowl combine the mayonnaise, pickle if using, sour cream, garlic, minced onion, crumbled bacon, salt, and pepper.
- Add the potatoes and parsley, toss thoroughly to coat.
- Line a platter or serving bowl with fresh lettuce leaves. Add potato salad and sprinkle with paprika, cover with plastic wrap and place into the refrigerator for at least 2 hours before serving.
