Super potato salad

Yield: 1 servings

Measure Ingredient
3½ pounds Russet potatoes; scrubbed (about 6
; large)
6 Hard-boiled eggs; sliced
8 Radishes; chopped
4 Green onions; sliced
½ cup Chopped bread and butter pickles
5 Bacon slices; fried, crumbled
½ cup Toasted sliced almonds
½ Green bell pepper; diced
½ cup Buttermilk
½ cup Sour cream
½ cup Mayonnaise
½ Envelope Ranch salad dressing mix; (1-ounce)
1 tablespoon Dijon mustard
½ teaspoon Dried dillweed
Salt and pepper
Chopped fresh parsley

Place russet potatoes in large pot. Add water to cover. Boil until potatoes are tender but not mushy, about 35 minutes. Cool potatoes completely. Peel potatoes and dice. Place in large bowl. Add next 7 ingredients.

Mix buttermilk, sour cream, mayonnaise, dressing mix, mustard and dillweed in small bowl. Pour over potato mixture and toss well. Season with salt and pepper. Garnish with parsley.

Serves 6.

Bon Appetit November 1991

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