2-lbs. red boiling potatoes
3/4 c. sour cream
1/4 c. mayonnaise
1/4 c. coarse-grain or spicy brown mustard
1/2 tsp. salt
1/2 tsp. freshly ground pepper
8-oz. Wisconsin Muenster
, Brick Cheese
, or Wisconsin Havarti cheese
1/4 c. chives or red onion, chopped
1/4 c. plus 2 Tbsp. parsley, chopped (reserve 2 Tbsp.)
2 hard-cooked eggs, chopped (optional)
1/4 c. crisply cooked bacon, crumbled
Simmer potatoes in salted water to cover until tender, 20 to 25 minutes, depending on size of potatoes. Drain; rinse with cold water to stop the cooking, and cool the potatoes. Peel, if desired, and cut into 3/4-inch chunks. In large bowl, combine sour cream, mayonnaise, mustard, salt, and pepper, mix well. Add potatoes, cheese, chives, and 1/4 cup of parsley, toss well. Stir in eggs, if desired. Cover and chill at least 2 hours or up to 8 hours before serving. To serve, sprinkle with the bacon and the reserved 2 tablespoons of parsley.
Makes 8 servings.
Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.
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