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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I know, I kind of have a potato salad problem. It called for French Onion Dip, and I just put 1/2 a package of Lipton Onion Soup Mix with 8 ounces of sour cream. For the dill pickle relish, I used dill pickles and a couple splashes of dill pickle juice. I didn't have any bacon, and I must confess this was delicious even without the bacon. After I made the recipe I read what some people suggested: one person said adding a little horseradish gave it a little kick (I think I'm going to throw some in right now), and another person suggested using half mayonnaise and half sour cream when you make your French Onion Dip for better texture and more flavor. All in all, a tasty little potato number. Ingredients:
8 cups potatoes, cooked, cubed, and peeled |
10 slices bacon, cooked and crumbled |
3 hard-cooked eggs, chopped |
8 ounces french onion dip |
1/2 cup dill pickle relish |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 leaf lettuce (optional) |
Directions:
1. In a large bowl, combine the potatoes, bacon, and eggs.
2. In a small bowl, combine the dip, relish, salt, and pepper.
3. Stir in potato mixture.
4. Cover and refrigerate for at least 2 hours.
5. Serve in a lettuce-lined bowl if desired.
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