Red Potato Salad by Pattie Sue Knapp

Red Potato Salad

This was served in the cafeteria at work. It was very good and I asked for the recipe. The cafeteria staff graciously scaled the recipe for me so I would not be making a 20 gallon batch. It's good and I have made it several times since. Sometimes it is a catchall recipe I use with leftover potatoes and other things I find in the refrigerator. Once I even put leftover peas in it with tasty results.

Preparation: 45 minutes Life Experience Recipe
Makes 5 pounds Pattie Sue Knapp / PMC
  • 4 pounds red potatoes cook
  • 1/2 cup mayonnaise
  • 1/4 cup chopped or thin sliced red onion
  • 1/2 cup sour cream
  • 1/2 cup shredded Cheddar cheese
  • 2 or 3 strips crisp-fried crumbled bacon
  • Salt and pepper, to taste
  1. Scrub potatoes but leave skins on. Gently boil until potatoes are just fork-tender. When cooled cut the potatoes into cubes leaving skins on.
  2. Combine all ingredients and mix well. Cover and refrigerate until well chilled, overnight is better, before serving.

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Latest revision done September 2014
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