
Tate Tooley
PDF
Potato Salad
Ingredients
- 4 lbs potatoes: Yukon gold, sweet & purple potato (50% white, 50% other)
- 4 Tbsp Bacon bits
- 6 hard-boiled eggs
- fresh chives, chopped
- 1 cup sugar snap peas
- 2 cups (or more) mayonnaise or Miracle Whip™
- 1 tsp dry mustard
- salt & pepper
Directions
Cook potatoes by boiling or microwaving until potato is soft, but not mushy. Cube potatoes into roughly 1/2” cubes. Cut up eggs and add to potato cubes. Remove stems and any strings from peas and cut into 1/2” lengths. Add fresh chives. Add other ingredients to taste.