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Special Potato Salad |
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Serves: 6
Print this Recipe
Vinegar and yogurt give this salad a refreshing tang that's unlike typical potato salads with heavy creamy dressings. My family loves the crispness of the onion and celery and the heartiness that comes from the eggs and crumbled bacon.
Page Alexander
Baldwin City, Kansas
2-1/2 pounds red potatoes
2 tablespoons cider vinegar or red wine vinegar
1 tablespoon olive oil or vegetable oil
1 tablespoon Dijon style mustard
1/2 teaspoon dried basil
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup plain yogurt
1/4 cup sour cream
1 teaspoon garlic salt
3/4 cup chopped red onions
1/2 cup diced celery
4 strips bacon, cooked and crumbled
2 hard-cooked eggs, chopped
In a saucepan, cook potatoes in boiling salted water until tender. Meanwhile, in a large bowl, combine vinegar, oil, mustard, basil, pepper and salt; mix well. Drain potatoes; cut into 1-in. chunks and add to vinegar and oil mixture while still warm. Toss to coat; cool completely. In another bowl, combine yogurt, sour cream and garlic salt. Add onion, celery, bacon and eggs; mix well. Add to potato mixture; toss gently. Cover and chill for several hours.
© Copyright Reiman Publications, 1993-1997
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