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Red Skinned Potato Salad
I'm rating this recipe a 5 because I think the bacon makes it wonderful! I added a few "extras" though. I cut the potatoes into bite size pieces before boiling. When potatoes were done I spread them out on a large cookie sheet and sprinkled with some fresh chopped dill and a little red wine vinegar. While they were cooling I mixed 1 cup mayo, 1 cup sour cream, chopped dill pickles, chopped eggs and green onions in a small bowl. When the potatoes cooled I put them in my serving bowl and poured my mayo sour cream mixture over the potatoes and mixed just enought to cover. I kept it in the fridge overnight to let the flavors mesh together and added bacon just before serving. Delish!
73 users found this review helpful
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Reviewed On:
Jun. 9, 2006
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