Country Cookout Tater Salad
5 lbs. red bliss potatoes
1-1/4 cups mayonnaise
1-1/4 cups sour cream
3 T. vinegar
1/2 tsp. crushed celery seed
15 slices crisp bacon, chopped
5 finely chopped green onions (use the entire onion)
Wash the potatoes and place them in a pot of cold water. Bring to a boil and cook until tender. Drain and cool under running cold water or in the refrigerator overnight. Skin or leave the skin on, according to personal taste. Dice into 1″ cubes.
Mix all the other ingredients in a bowl and then add the potatoes. Carefully fold all the ingredients together being careful not to break up the potatoes too much. Taste, and add salt and pepper to taste.
Put mixture into serving bowl, sprinkle with chopped parsley, cover and refrigerate. Put out for your picnic or BBQ at the last possible minute to keep it well chilled.
Serving Ideas: You can substitute the mayo or sour cream, or both with blue cheese or ranch dressing, or soft tofu. You can also add other ingredients such as cooked sausage, diced ham or pork, or sliced or whole olives.
Backstage Restaurant, Dollywood
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