Lisa's Egg Potato Salad
recipe from Lisa @ The Cutting Edge of Ordinary

6 medium sized russet potatoes, scrubbed, skin-on, cut into 1-inch pieces

4 hard boiled eggs, chopped

½ cup good mayonnaise

¼ cup sour cream

1 teaspoon ground mustard

1 teaspoon Dijon mustard

3 sprigs of thyme

handful of chives

salt

Mrs. Dash (few shakes)

¼ cup pickle juice

1-tablespoon apple cider vinegar

4 slices bacon, cooked and crumbled

 

Place a vegetable steamer in a large pot. Fill with water just until it reaches the bottom of the steamer. Place the potatoes on top of the steamer and cook for approximately 15 minutes, or until a knife can slide easily into them. Drain and place into a large bowl.

 

In a medium size bowl mix the mayo, sour cream, mustards, thyme, chives, pepper, and Mrs. Dash. You can even make this a day before to really let the flavors infuse.

 

Stir gently into warm potatoes, add the pickle juice, vinegar and bacon and stir gently again. Refrigerate until cold. When I’m serving a crowd I usually sprinkle mine with some paprika and decorate it with some sliced egg, just to make it look prutty.

 

Sometimes I add red onion. Sometimes I leave out the eggs. I’ve even been known to throw in fresh cubes cukes from the garden. It’s really one of those recipes that you just keep tasting and adding too until you get it just the way you like it.