time is here.
if taking mayonnaise/dairy based salads to a picnic, divide into 2 serving containers
and keep one on ice and serve the second container once the first one is empty.
Creamy Potato Salad
# Yukon Gold potatoes, scrubbed
sour cream (low-fat, no-fat or some yogurt is an ok substitute)
stalk celery, finely sliced
snipped fresh chives
minced red onion
bacon, cooked crisp and crumbled
shredded sharp cheddar cheese
2 T minced fresh parsley
whole potatoes 20-30 minutes until tender. Drain and rinse in cold water until
cool. Cube and refrigerate until ready to use. I like to keep the peels on,
but cool potatoes peel easily if you want to remove the skins at this time.
Whisk sour cream and milk together and season with salt and pepper (which means
taste as you mix until your liking). Stir in celery, chives, red onion and
bacon. Stir in cubed potatoes and taste again. Adjust salt and pepper to
taste. If the salad is too thick, add another tablespoon of milk to form a rich
saucy consistency. Spoon potato salad into serving container(s) and sprinkle
with shredded cheese and minced parsley and refrigerate until ready to serve.
This salad can be made the day before, just wait to top the salad with the
shredded cheese and fresh parsley until ready to serve. Even if the salad
appears soupy, remember that the potatoes will absorb lots of the moisture.
8-10 as a light side dish.