ROTEX Potato Salad
creamy, dreamy potato salad with bacon, celery, eggs, onions, and a simple sour cream dressing
Ingredients
- 4 hard boiled eggs
- ⅔ c mayo
- ¾ c sour cream
- 1 ½ tsp mustard
- ½ lb bacon cooked and crumbled (or use bacon bits)
- 1 bunch green onions, sliced (white & green parts)
- 1 c celery diced
- 7 c red potatoes skins on, halved or quartered (baby ones work great)
- ⅓ c Italian Dressing prepared
- Salt & pepper to taste
Instructions
- Hard boil the eggs (I love to use the Instant Pot for this). Chill.
- Cook the potatoes (I love to use the Instant Pot for this; hence the need for at least 2).
- Remove shells from eggs, cut them in half, and scoop out yolks into a small bowl.
- Combine mashed yolks with mayo, sour cream, and mustard until smooth.
- Chop egg whites and combine with remaining ingredients in serving bowl.
- Gently fold in mayo mixture.
- Season to taste with salt & pepper.
Notes
I prefer the least work possible whenever possible (just call me the lazy civilian!) so for this...those tiny re potatoes are perfect. You can cook them whole or cut them in halves or quarters before or after cooking, your call. No need to peel them. Using a waxy potato in this recipe yields a much prettier potato salad that doesn't crumble into mush. If you're lucky enough to have leftovers, Eat them up within a few days.