Baby Bliss Potato Salad
I love to use the smallest baby potatoes I can find. This way I just wash them well and don't have to peel them. Sometimes I don't even cut them if they are small enough.For this recipe I have included two variations for dressing - Creamy Mayo and Non-Mayo.
Ingredients
- 5 lbs Baby Bliss Potatoes (washed and peeled to your preference)
Creamy Mayo Dressing
- 1 cup Hellmann's Mayonnaise
- ¼ cup Sour Cream
- 1 tbsp Salt
- ½ tbspp Crushed Black Pepper
- 1 Finely Diced or Shredded Onion (or shallot)
- 2 tbsp Sugar (or honey)
- 1 tbsp Dijon Mustard (or an American milder mustard - your choice)
- 1-2 Thinly Sliced Radishes (optional - but a lovely addition)
- 2 tbsp Frech Chopped Dill (optional - or herb of your choice - I like scallions and chives here)
Non-Mayo Dressing
- ¼ cup Olive Oil
- 3 tbsp White Rice Vinegar
- 2 tbsp Sugar (or honey)
- 1 tbsp Salt
- ½ tbsp Crushed Black Pepper
- 3 tbsp Chopped Flat Leaf Parsley, Dill and Chives
- 1 Finely Diced or Shredded Onion (or shallot)
- ¼ lb Diced Crispy Bacon
Instructions
- Place washed potatoes in a large pot of cold salted water and bring to a boil. Reduce heat to simmer and cover for 5 minutes or just until the potatoes are fork tender. Drain the potatoes and leave them in the warm pot with the cover on.
- When the potatoes are at room temperature cut to desired pieces then place in a mixing bowl and dress with all ingredients from either Creamy Mayo Dressing or Non-Mayo Dressing.
- Refrigerate at least 2-3 hours before serving.
