Loaded Potato Salad
Servings: 10 people
Equipment
- soup pot
- mixing bowl
- sharp knife
Ingredients
- 3 lbs red skinned potatoes, diced into bite sized pieces
- 4 stalks celery, chopped
- 3 scallions, chopped
- 6 eggs, boiled
- 1½ cups mayonnaise
- 1 cup sour cream
- 3 tbsp mustard
- salt and pepper to taste
- shredded cheddar
- bacon bits
Instructions
- Boil largely diced potatoes and eggs in a large soup pot until potatoes are tender. (about 10-15 minutes) Allow to cool.
- Chop scallions and celery. Once eggs have cooled, peel the shells and rinse with cool water. Chop the eggs.
- Mix together mayonnaise, sour cream, mustard, salt and pepper.
- Add potatoes, eggs and scallions. Mix together until completely covered with sauce.
- Top with shredded cheddar cheese and bacon bits.