Chunky Potato Salad with a Twist
 
Ingredients
  • 8 medium potatoes, cut into 1 inch pieces (I like it chunky)
  • ¾ cup Vidalia onion, chopped
  • 1 tsp. yellow mustard
  • 1 tsp. sugar or no-calorie sweetener of your choice
  • 1 tsp. salt
  • 1 tsp. garlic power
  • 1 T cider vinegar
  • Pepper to taste (we like a lot)
  • 3 hard boiled eggs
  • 1 cup mayonnaise
  • ½ cup Ranch dressing (low fat or regular)
  • ¼ cup sour cream
  • Paprika (garnish, if desired)
  • Bacon, cooked crisp, crumbled (garnish)
Instructions
  1. Boil potatoes in salted water until done. Be careful not to overcook. As soon as a fork can easily pierce the potato, it is done. Drain and place in a large bowl. Add all the other ingredients and mix with a large spoon. Salt and pepper to taste. Store in the fridge. Sprinkle with paprika and crumbled bacon before serving.
Recipe by An Alli Event at https://www.anallievent.com/fourth-of-july-menu/