So you’ve had a million potato salads over the course of your festival attending, church reception eating and picnic going lives. But I have to tell you RJ’s recipe is among my favorites. It’s simple to make, and always a crowd pleaser. And if you can’t find Blue Peruvian Potatoes – you can certainly sub red potatoes.
Here’s the recipe (again, nothing fancy, just deliciousness)
Blue Potato salad (Serves 10 – and people will want more!)
2 lbs purple potatoes (Peruvian Blue) diced and boiled until tender (you can use what ever potatoes you want, but blue ones are so much more fun)
1 diced red onion
1 diced green pepper
1 diced jalapeno (add more to spice it up or omit if you can’t take the heat)
4 strips of bacon (cooked and crumbled)
1.5 C cheddar cheese (2% skim or part skim, or to save more calories, use fat free)
3/4c Light mayo
3/4c fat free sour cream
2 T dijon mustard
1 T oregano
salt and pepper to taste
After you cook the potatoes and the Bacon, let them cool, then mix in a large bowl, and get let sit for 1hr for the flavors to meld.
Then – enjoy and let your friends think you came up with this delicious idea 🙂