potato salad
With this recipe we used 8 different Bell-View Products! They are linked in the ingredient sections of this recipe page!
INGREDIENTS:
2 1/2lbs. Yukon Gold Potatoes, peeled and cut into pieces
Kosher salt
5 large eggs
8oz. mayonnaise
4oz. sour cream
3 tbsp. Bell-View Squeeze Yellow Mustard
1/4 cup chopped Bell-View Bread & Butter Garlic Cucumber Chips
¼ cup Select Sweet Relish
1/8 tsp. garlic powder
½ small red onion, finely chopped
3 stalks celery, finely chopped
1 tbsp. paprika
DIRECTIONS:
Place potatoes in a large pot and add water to cover by at least 2inches and then bring to a boil, then reduce to medium-low and simmer until potatoes are tender, 10-12 minutes. Using a slotted spoon, transfer the potatoes to a colander set over a bowl.
Let the potatoes cool, return the water to a boil. Using a slotted spoon, carefully lower the eggs into the boiling water and boil over medium heat until just hard boiled, about 10 minutes. While potatoes are cooking, prepare an ice bath.
Transfer the hard-boiled eggs to the ice bath to cool. Peel, then dice eggs into bite-sized pieces.
In a large bowl, whisk together the mayonnaise, sour cream, mustard, pickle juice, and garlic powder until smooth. Add the chopped pickles, onion, celery, potatoes, and diced eggs. Season with 1 ½ teaspoon salt and fold to combine. Add paprika.
Mix well and let chill in refrigerator for 3 hours prior to serving.