I love reading other cities’ newspapers, whether it be ParisÂ or Kansas City.Â And that’s just whatÂ I was doing earlier this morning to find us a little quickie forÂ dinnerÂ tonight.Â I was scanning the Kansas City Star when I noticed an excellent potato salad recipe.Â I love potatoes & I love a good, quickÂ meal idea, so the two have met in this wonderful New Take on Potato Salad recipe.
Andy Hickerson from Mission Hills,Â Kansas doesn’t have a lot of time to cook while running her real estate business, so she likes to rely onÂ quick recipes to get her through dinner.Â PleaseÂ enjoy her potato salad recipe!Â
- 9 medium russet potatoes
- 1/2 yellow onion, chopped
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 2 ounces real bacon bits
- Salt and pepper, to taste
- Sprigs of basil or thyme (for garnish)
Boil potatoes in pot of water just until tender, about 15 minutes. When cool to touch, peel and slice. Cool to room temperature.
Add mayonnaise and sour cream and toss. Add bacon bits, salt and pepper. Toss until potatoes are coated, adding a little more mayonnaise and sour cream if necessary to coat.
Refrigerate mixture at least 4 hours or overnight. Garnish with basil or thyme before serving. Let sit 30 minutes at room temperature before serving.