Super Potato Salad

Serves: 3

Fredy Murphy

1 January 1970

Based on User reviews:

51

Spice

46

Sweetness

47

Sourness

39

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

1590 g

Russet Potatoes (about 6 large, scrubbed)

6

Boiled Eggs (hard-, sliced)

8

Radishes (chopped)

4

Green Onions (sliced)

5

Bacons (slices, fried, crumbled)

1 cup

Toasted Sliced Almonds

1

Green Bell Pepper (diced)

1 cup

Buttermilk

1 cup

Sour Cream

1 cup

Mayonnaise

1

Ranch Salad Dressing Mix (1-ounce envelope)

1 tbsp

Dijon Mustard

1

Salt

1

Black Pepper

1

Parsley (chopped fresh)

Directions:

1

Place russet potatoes in large pot

2

Add water to cover

3

Boil until potatoes are tender but not mushy, about 35 minutes

4

Cool potatoes completely

5

Peel potatoes and dice

6

Place in large bowl

7

Add next 7 ingredients

8

Mix buttermilk, sour cream, mayonnaise, dressing mix, mustard and dillweed in small bowl

9

Pour over potato mixture and toss well

10

Season with salt and pepper

11

Garnish with parsley

12

Place russet potatoes in large pot

13

Add water to cover

14

Boil until potatoes are tender but not mushy, about 35 minutes

15

Cool potatoes completely

16

Peel potatoes and dice

17

Place in large bowl

18

Add next 7 ingredients

19

Mix buttermilk, sour cream, mayonnaise, dressing mix, mustard and dillweed in small bowl

20

Pour over potato mixture and toss well

21

Season with salt and pepper

22

Garnish with parsley