Recipe: Creamy Potato Salad

recipelink.com Chat Room Recipe Swap - 2001-06-26
From: recipelink.com

Creamy Potato Salad
From: Brenda Turner
Newsgroups: rec.food.cooking
Date: 3-19-96

7 cups peeled, cubed red potatoes (about 2 lbs.)
4 slices of bacon, cooked and crumbled
3 hard cooked eggs, peeled and chopped
1 (2 ounce) jar diced pimentos, drained* (optional)
1/2 cup sliced green onions
1/2 cup chopped green peppers
1/2 cup chopped celery
3 tablespoons chopped fresh parsley or cilantro* (optional)
Creamy dressing

Creamy Dressing
3/4 cup mayonnaise or salad dressing
1/2 cup plain yogurt
1 tbsp. sugar
1 tbsp. dijon mustard
1 tbsp. cider vinegar
1 1/2 t. salt
1/2 tsp. dry mustard
1/4 tsp. celery seeds
1/4 tsp. paprika
1/8 tsp. garlic powder

Combine all dressing ingredients, mixing well.

Cook potatoes in salted boiling water 10 minutes or until tender; drain. Combine potatoes and remaining ingredients in a large bowl. Toss gently; cover and chill.

*I have left these ingredients out before and the potato salad was still delicious.