I've always loved potato salad.
My grandmother makes the yummiest traditional potato salad with finely-diced celery and radishes and sliced hardboiled eggs lovingly placed on top.
My sister's grandmother (I'll let you figure out the family dynamics there) makes one with vinegar and salt.
Both have filled my belly on many occasions and both require peeled potatoes which is precisely the thing that holds me back from making potato salad on a regular basis. Peeling potatoes not only is a kitchen task I could live without, it is also one more step that interferes with me getting dinner on the table before the toddler has a meltdown.
But this recipe, my friends—while a different take on the traditional potato salad—is made with those bags of mini potatoes and absolutely no peeling required!
1 bag mini potatoes (I slice the potatoes in half)
1/4 cup Miracle Whip (I use light)
1/2 cup sour cream (I use light)
1/2 cup shredded cheddar cheese
1/4 cup fresh chives, chopped
6-8 slices of bacon, cooked and cut into bite-sized pieces
Coarse salt and pepper to taste
Place sliced potatoes in large pot and cover with water.
Let boil until tender but not too soft (approx. 20 minutes).
Meanwhile, in bowl, blend mayonnaise and sour cream until combined. Add cheese, chives, salt and pepper. Stir well then cover and let sit in fridge.
Drain potatoes and let cool completely.
Place cooled potatoes in large bowl, mix in sour cream dressing and add bacon. Mix gently until combined.
Top with additional chives if desired and serve.
Adapted from Dishing with Leslie.