Bryan’s Red Potato Salad

This is an awesome salad that can be made a day ahead, then served chilled!

INGREDIENTS
3 lbs. Small Red Potatoes (washed) leave the skins on
3/4 Cup Mayo
½ Cup Chopped Red Bell Pepper
½ Cup Sour Cream
½ cup shredded Colby jack cheese
1 Tbsp Dijon Mustard
½ Cup Red Onion Chopped
1 fresh jalapeno seeded and diced fine (optional)
½ Cup Celery Chopped
¾ tsp Dill Weed
3 Eggs, hard-boiled, chopped fine
½ Lb Bacon, fried crisp, drained, crunched to small pieces
½ tsp black Pepper
1 tsp Texas Gourmet’s Sidewinder Searing Spice
Salt as desired

PREPARATION
Place potatoes and 2 T. Salt in a large pot of water. Bring to a boil, and then reduce to a simmer for 10 to 15 minutes until potatoes are barely tender when pierced with a knife. Drain, then cover with a towel. Allow potatoes to sit for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayo, sour cream, mustard, dill weed, and 1T Texas Gourmet’s Sidewinder Searing Spice.

When potatoes are cool enough to handle, cut them into bite size pieces. Combine with all other ingredients, cover and refrigerate for a few hours to allow the flavors to blend. Serve cold.

Bon appétit!

Appetizers, Soups & Salads