My Best Potato Salad Recipe
My Dear Irene
My Dear Irene
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 3/4 inch wide, and last I cut in the opposite side, at about
  • 3/4 inch intervals, forming cubes
  • 8 medium-large gold potatoes, cut into 3/4 inch cubes (about 2 cm)
  • 1/2 cup red pepper, diced (about 1/2 pepper)
  • 1/2 cup green pepper, diced (about 1/2 pepper)
  • 2/3 cup celery, diced (about 2 stalks)
  • 1/3 cup pickles, diced
  • 8 crispy cooked bacon slices, chopped
  • 2 egg whites from hard boiled eggs, minced
  • 2 teaspoons capers, minced
  • 2 tablespoons Italian parsley, minced
  • salt & pepper
  • Fresh chives, minced (reserve in a bowl for sprinkling over individual portions)
  • 1/2 cup mayonnaise
  • 4 oz (about 110 g) cream cheese, at room temperature
  • 1 teaspoon Dijon mustard
  • 1 teaspoon horseradish
  • 1 teaspoon ketchup
  • 1 tablespoon juice from the pickles’ jar
  • 5 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon sweet paprika
  • 1/3 cup grated Parmesan cheese

Instructions

Comments

Log in or Register to write a comment.