posted by Mai 05-01-102 10:40 AM
Brick and Bacon Family Style Potato Salad
2 pounds red boiling potatoes
3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup coarse grain or spicy brown mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces Brick, Muenster or Havarti cheese, diced
1/4 cup chopped chives or red onion
1/4 cup plus 2 tablespoons chopped parsley, divided use
2 hard cooked eggs, chopped
1/4 cup crumbled crisply cooked bacon
Simmer potatoes in salted water to cover until tender, 20 to 25 minutes depending on size of potatoes. Drain; rinse with cold water to stop the cooking and cool the potatoes. Peel, if desired, and cut into 3/4-inch chunks.
In a large bowl, combine sour cream, mayonnaise, mustard, salt and pepper, mix well. Add potatoes, cheese, chives and 1/4 cup parsley, toss well. Stir in eggs, if desired. Cover and chill at least 2 hours or up to 8 hours before serving. To serve, sprinkle with bacon and reserved 2 tablespoons parsley.
Yield: 16 servings, about 8 cups salad.