Caesar Potato Salad

This potato salad is a delightful mix of the best flavours of a caesar salad and classic potato salad combined.

I adapted it from a recipe I found in the Taste of Home's Quick Cooking Annual Recipes 2001 Cookbook submitted as “Grandma's Potato Salad” by Susan Plocher of Oklahoma City, Oklahoma.

It's a bit of a “kitchen sink” creation, meaning you can add or subtract from the recipe depending on what you have on hand or how many people you are serving. It is also easy to halve or quarter the recipe if you want to make less.

Caesar Potato Salad is always a winner at Pot Luck Suppers!

Caesar Potato Salad
Ingredients
6-7 medium red potatoes (about 2 pounds)
¾ cups mayonnaise
½ cup sour cream
½ cup plain yoghurt
1/3 cup thinly sliced green onions
2-3 dill pickle spears chopped
4 ½ teaspoons Dijon mustard
1 teaspoon prepared horseradish
1-2 cloves garlic, minced
½ teaspoon celery seed
½ teaspoon salt
¼ teaspoon pepper
Dash onion salt
Dash garlic powder
4 hard-cooked eggs, coarsely chopped
1-2 tablespoons of bacon bits or 1-3 strips of bacon cooked and crumbled.
Preparation
Place scrubbed potatoes, leaving skins on, in a saucepan and cover with water. Bring to a boil.

Cook for 10-20 minutes or until tender, drain and cool slightly.

Slice or cube potatoes into a large bowl.

In a small bowl, combine the mayonnaise, sour cream, yoghurt, onions, pickles, mustard, horesradish, garlic and seasonings.

Pour over potatoes and toss to coat.

Gently stir in eggs and bacon bits.

Cover and refrigerate for 2-3 hours.

Makes 8 servings.