Creamy Potato Salad
Family dinners just aren’t the same without Potato Salad & this is easily my favourite!
I know the recipe is big…we like leftovers…if you want it smaller…you do the math to convert it smaller lol!
Equipment needed:
Big Pot & Stove
Mixing Bowl
Cutting Board
Knife
Large Serving Spoon
Ingredients:
- 10 pounds Red Potatoes
- 750 ml Sour Cream
- 7 teaspoons fresh dill (4 teaspoons dry dill)
- 2 teaspoons of Garlic Powder
- 2 teaspoons Onion Powder
- 4 bunches chopped green onions
- 750ml Mayo
- 4 tablespoons coarse ground pepper
- 2 tablespoons kosher salt
- 18 hard boiled eggs
- 2 teaspoons All Purpose Seasoning, for garnish
- 1 Pound Bacon Bits (Optional)
- 2 cups Shredded Cheese (Optional)
Instructions:
- Dice potatoes into bite sized chunks and boil until tender (Do not overcook or they will be mushy) strain potatoes & cool.
- Boil eggs, peel & dice, mix with potatoes, bacon bits, cheese & chives.
- In a separate bowl mix all other ingredients (except bbq rub.)
- Mix into potato/egg mixture.
- Season with BBQ Rub to add colour.
#joetip
I like to make the dressing 2 days in advance to really let the flavours mix. I then make the salad one day in advance to really “marinate” the flavour into the potatoes & egg.
