{soups-salads-and-salad-dressings} Contest-Winning Tangy Potato Salad Recipe

 

From Taste of Home magazine

It seems like I’ve already sent this but I can’t fine it ANYWHERE!  Sorry if it’s a repeat!

Contest-Winning Tangy Potato Salad Recipe

http://www.tasteofhome.com/recipes/contest-winning-tangy-potato-salad

My potato salad is so easy, I can quickly put it together in the kitchen of our trailer home on the lake. I've shared the recipe with our three daughters, and it's become a signature dish with all of them. Our grandchildren eat it up.

TOTAL TIME: Prep: 15 minutes. + chilling

YIELD: 10-12 servings

Ingredients

·                                 8 cups cubed peeled cooked potatoes (about 11 medium)

·                                 10 bacon strips, cooked and crumbled

·                                 3 hard-cooked eggs, chopped

·                                 1 carton (8 ounces) French onion dip

·                                 1/2 cup dill pickle relish

·                                 1/2 teaspoon salt

·                                 1/2 teaspoon pepper

·                                 Leaf lettuce, optional

Directions

·                                 1. In a large bowl, combine the potatoes, bacon and eggs. In a small bowl, combine the dip, relish, salt and pepper. Stir into potato mixture. Cover and refrigerate for at least 2 hours. Serve in a lettuce-lined bowl if desired.

·                                 Yield: 10-12 servings.

Nutritional Facts

1 serving (1/2 cup) equals 189 calories, 7 g fat (3 g saturated fat), 57 mg cholesterol, 453 mg sodium, 27 g carbohydrate, 2 g fiber, 6 g protein.

 

 

 

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