Family-Style Potato Salad
- 2 pounds red boiling potatoes
- ¾ cup sour cream
- ¼ cup mayonnaise
- ¼ cup grainy or spicy brown mustard
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 8 ounces Muenster, brick, or Havarti cheese, diced
- ¼ cup chopped chives or red onion
- ¼ cup plus 2 tablespoons chopped fresh parsley, divided
- 2 hard-cooked eggs, chopped (optional)
- ¼ cup crumbled, crisply cooked bacon
Instructions:
This is a good everyday potato salad.
- Simmer the potatoes in salted water to cover until tender, 20 to 25 minutes, depending on the size of the potatoes. Drain; rinse with cold water to stop the cooking, and cool the potatoes. Peel, if desired, and cut into ¾-inch chunks.
- In a large bowl, combine the sour cream, mayonnaise, mustard, salt, and pepper, mix well. Add the potatoes, cheese, chives, and ¼ cup of the parsley; toss well. Stir in the eggs, if desired. Cover and chill at least 2 hours or up to 8 hours before serving.
- To serve, sprinkle with the bacon and the reserved 2 tablespoons of parsley.