Potato salad as a meal
Potato salad is one of my favorite summer dishes. I like to make my potato salad as a meal instead of a side dish. When you add egg, veggies, apple, and cheese to your potatoes you get all the food groups into one delicious meal. Plus, it’s ideal for summertime feasts like picnics and potlucks given that you can whip up a huge batch in less than an hour. Be sure to keep the skins on the red potatoes so you can load up on your vitamins too! Here is my take on a loaded potato salad. You can mix and match ingredients to make it your own creation. Enjoy!
Ingredients
5 pounds small unpeeled red potatoes, cubed
1/4 teaspoon salt
1 teaspoon pepper
8 hard-boiled large eggs, chopped
1 pound sliced bacon, cooked and crumbled
2 cups shredded cheddar cheese
1 sweet onion, chopped
3 dill pickles, chopped
1 chopped apple
1 tablespoon each of chopped fresh basil, parsley and chives
4 stalks of celery chopped
1-1/2 cups sour cream
1 cup mayonnaise
2 to 3 teaspoons dijon mustard
1 teaspoon of horseradish sauce if desired.
Directions
Cook your bacon and boil your eggs. Next, boil your chopped potatoes until they are soft. Let everything cool down. Combine potatoes with the next 10 ingredients. In another bowl, combine sour cream, mayonnaise and mustard; pour over potato mixture, tossing to coat. Refrigerate until serving. I served my potato salad over a bowl of raw spinach, topped with a few cherry tomatoes and a sprinkle of paprika.