Description
Servings: 6
Ingredients
Scale
- 2 lbs Yukon Gold Potatoes, peeled & cubed
- 1/3 cup Sour Cream
- 1/3 cup Mayonnaise
- 2 tablespoons Whole Grain Mustard
- 2 teaspoons White Vinegar
- 1 teaspoon Sugar
- Salt & Pepper, to taste
- ¼ cup Pickles, chopped
- ½ Small Red Onion, chopped
- 2 stalks Celery, chopped
- 5 strips Bacon, cooked & crumbled
- 2 Green Onions, sliced thin
Instructions
1. Fill a stockpot or dutch oven with water halfway and bring to a boil. Add potatoes and cook until fork tender. Remove from heat and strain potatoes. Set aside to cool.
2. In a medium bowl, whisk together sour cream, mayonnaise, whole-grain mustard, white vinegar, and sugar. Add salt and pepper to taste.
3. In a large bowl, toss together cooked & cooled potatoes, mayonnaise mixture, pickles, red onion, celery and half of the bacon. Top with the green onions and second half of the bacon. Serve.
Notes
Recipe and photos courtesy of learninghowtocook.com