DIANE'S OWN SPUD SALAD

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Diane's own spud salad image

My family are picky potato salad eaters; some don't like onions, some don't like mayo, etc. so I rarely made potato salad. I recently came up with this salad and think I may have a winner to please them! I love a challenge! I also lightened it up a bit, with no compromise to taste...

Provided by Diane M. @dinee

Categories     Potatoes

Number Of Ingredients 10

2 1/2 pound(s) yukon gold potatoes, scrubbed and cubed (no need to peel)
1/2 teaspoon(s) salt
1/2 cup(s) light salad dressing (miracle whip)
1/2 cup(s) cup of light sour cream
1 teaspoon(s) prepared mustard
2 - hard boiled eggs, chopped
3 - bacon strips, cooked and diced
2 - sweet pickle, diced
1/2 teaspoon(s) onion powder
- salt and pepper to taste

Steps:

  • Boil potatoes with 1/2 tsp. salt, until just tender, when a fork will poke them easily. Don't overcook, as potatoes will continue cooking for awhile after heat is turned off. Yukon Gold's are nice because they don't get mushy, and they have a nice, tender skin. Drain and cool potatoes and refrigerate for 1 hour.
  • Mix sour cream, salad dressing and mustard together. Add to potatoes and gently mix together. Add other ingredients and refrigerate for an add'l hour or two, so flavors can blend.

*** Explore more Diane's Own Spud Salad Recipes »

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