So potato salad. This is one of those family of salads I tend to suck at making. I over cook the potatoes, I tend to always under-season it, I add too much dressing, you name it, I have done it to the humble potato salad.
Like the pickles? That's my husband. I asked him to make dinner one night, he made potato salad with all kinds of stuff in it - even the pickles, which I have grown to love.
And again, I am rumaging through the bottom of the fridge for ingredients, but they all work together majestically in this recipe.
Mini Potato Salad
Makes 6-8 serves
1.5lbs potatoes, cut into 1 inch pieces
5 slices of bacon, roasted then chopped
3 green onions, chopped
1 piece celery, diced
1/2 red pepper, diced
3-4 sour pickles, diced (not the sweet ones, I used cornichons)
1/3 cup mayonnaise
1/4 cup sour cream
2 teaspoons dijon mustard
1 tablespoon cider vinegar
salt & pepper, to taste
Boil potatoes in salted water until tender, drain and set aside to cool. Place in the refrigerator until cold.
Meanwhile, prepare all the other ingredients and combine in a large bowl. Mix well.
This salad tastes amazing the next day too, so if you needed to, it could be prepared a day ahead.