This recipe came across Facebook, presented by Blue Plate Mayonnaise and it looked pretty good.
Making the recipe as presented meant left overs for a day or so!.
Ingredients:
3 pounds white potatoes, peeled, cut in 1-inch cubes ( I used some deluxe gold potatoes)
1/2 pound bacon, cooked until crisp, crumbled
6 green onions, chopped, white and some of the green parts
2 ribs celery, finely chopped
2 tablespoons dill relish, or pimientos drained ( I used the dill relish)
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon creole seasoning ( I used Old Bay)
1/2 cup light Blue Plate Mayonnaisse
1/2 cup light sour cream
Paprika and celery sticks for garnish.
Cook the potatoes in boiling water in a large pot over medium high heat for 15-18 minutes, until tender.
( I checked them constantly to make sure I didn't over cook them). Drain and cool slightly.
Place potatoes in a large bowl, add bacon, celery, relish, salt, pepper, creole seasoning. In a small bowl, stir mayonnaise and sour cream until blended. Pour over potato mixture as much as you like. (I poured about half of it, stirred, added about a quarter more, stirred). Cover and chill at least 1 hour before serving. Garnish with paprika and celery sticks.
