Sarah’s Best-ever Potato Salad Take 2

Sarah’s Best-ever Potato Salad Take 2

Sarah’s Best-ever Potato Salad Take 2

This time I added canned/drained beets and canned chicken meat.

Salad:

Ingredients

  • 2 lb small red-skinned potatoes, cooked in skins in salted boiling water until just tender, peeled and  then diced (about 6 cups)
  • 1/3 cup Italian salad dressing
  • freshly squeezed juice of 1 lime
  • 1 can cooked white chicken meat, drained
  • 5 large eggs, hard-boiled, peeled and chopped
  • 1/2 medium green pepper, seeded and diced
  • 2 celery stalks, sliced
  • 1 lb carrots, peeled and diced
  • 1 can sliced beets, drained
  • 3 cans Vienna sausage, drained and chopped
  • Dressing:
  • 1 cup mayonnaise (Regular Hellman’s, my only choice)
  • 1/2 cup sour cream
  • 2/3 cup buttermilk (or whole milk with buttermilk powder)
  • 2-3 tablespoons Roland Foods’ Grained Dijon Mustard with wine
  • 4 tablespoons sweet pickle relish
  • 2 tablespoons sweetened condensed milk
  • 2 teaspoons white sugar
  • 1 teaspoon garlic salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried parsley
  • Garnish (optional):  snipped fresh dill
Read the whole recipe on CelebrEATy by Sarah Lee