Yield: 1 servings
|3½ pounds||Russet potatoes; scrubbed (about 6|
|6||Hard-boiled eggs; sliced|
|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||Sour cream|
|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.
Bon Appetit November 1991
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