Ingredients

The following ingredients have 9 Servings
  • 3 pounds white or Yukon gold potatoes, quartered ((about 6 medium potatoes))
  • 1 1/2 tablespoons salt
  • 1/4 cup Famous Dave’s Signature Spicy Pickle Relish ((may sub dill pickle relish) *)
  • 6 green onions, diced
  • 1 cup chopped celery
  • 4 hard boiled eggs, peeled and chopped
  • 6 thick-cut bacon strips ( cooked and crumbled)
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 1/2 tablespoons cider vinegar
  • 1 1/2 tablespoons yellow mustard
  • 1 tablespoon Hidden Valley salad dressing mix
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4-1/2 teaspoon chili powder ((optional for a kick))
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper

Instruction

  • Add potatoes to a large pot and fill with water to about 1-inch above potatoes. Bring to a boil and season with 1 1/2 tablespoons salt. Reduce heat to medium, cover, and continue to cook for 10-15 minutes or until potatoes are easily pierced with a fork but DO NOT OVERCOOK. Drain potatoes and refrigerate in a large bowl for 30 minutes then peel and cube.
  • Meanwhile, whisk together all of the Creamy Dressing ingredients together in a large bowl (the same bowl you will add your potatoes). Stir in relish, green onions, celery and eggs. Stir in cubed potatoes once cool until evenly coated.
  • Refrigerate at least 1 hour before serving; best if chilled overnight.
  • When ready to serve, season with additional salt and pepper to taste and garnish with bacon.