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Creamy Potato Salad Recipe

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This recipe for Creamy Potato Salad, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Fondren
Added: Tuesday, August 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 - 10 large baking potatoes*
3 eggs
8 - 10 slices of bacon, cooked & crumbled
8 ounces cream cheese at room temp
6 ounces sour cream
1 cup mayonnaise
cup yellow mustard
1 large Vidalia onion, chopped
1 small jar sweet Gherkin pickles, chopped
2 teaspoons sweet Gherkin pickle juice
1 small jar pimentos, drained and chopped
16 ounce block sharp cheddar cheese, grated
Salt & Pepper to taste

Directions:
Directions:
Place potatoes in large pot and cover with water. Boil until fork tender and drain. Shock potatoes in a large bowl of ice water to stop cooking process. Hard boil eggs. Let cool, then chop. Mix together cream cheese, sour cream, mayo, mustard and salt & pepper to taste. Then add chopped Vidalia onion, chopped pickles, pickle juice, pimentos and grated cheddar cheese. By now your potatoes should be cool enough to peel and cut into cubes. After peeling and cubing, add to the creamy mixture. Toss to combine.

Personal Notes:
Personal Notes:
* Such as Idaho or Russet, unpeeled and left whole

 

 

 

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