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Contest-Winning Tangy Potato Salad

Name: Contest-Winning Tangy Potato Salad
Prep time: 15 min
Total time: 15 min
Yield: 10-12 servings.
Ingredients: 8 cups cubed peeled cooked potatoes (about 11 medium); 10 bacon strips, cooked and crumbled; 3 hard-boiled large eggs, chopped; 1 carton (8 ounces) French onion dip; 1/2 cup dill pickle relish; 1/2 teaspoon salt; 1/2 teaspoon pepper; Leaf lettuce, optional

My potato salad is so easy, I can quickly put it together in the kitchen of our trailer home on the lake. I've shared the recipe with our three daughters, and it's become a signature dish with all of them. Our grandchildren eat it up.

Ingredients

8 cups cubed peeled cooked potatoes (about 11 medium)
10 bacon strips, cooked and crumbled
3 hard-boiled large eggs, chopped
1 carton (8 ounces) French onion dip
1/2 cup dill pickle relish
1/2 teaspoon salt
1/2 teaspoon pepper
Leaf lettuce, optional

Directions

In a large bowl, combine the potatoes, bacon and eggs. In a small bowl, combine the dip, relish, salt and pepper. Stir into potato mixture. Cover and refrigerate for at least 2 hours. Serve in a lettuce-lined bowl if desired.

Nutrition Facts

1/2 cup: 189 calories, 7g fat (3g saturated fat), 57mg cholesterol, 453mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 6g protein.

Contest-Winning Tangy Potato Salad

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