M.K.C.'S Potato Salad
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A home-kitchen version of m.k.c.'s potato salad, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 8 oz. cream cheese
- 1/3 c. pimientos
- 1/4 c. dill relish
- 1/2 c. mayonnaise
- 1/4 c. sour cream
- 1/2 c. purple onion
- 1 c. celery
- 1 Tbsp. lemon juice
- 1/2 tsp. white pepper
- 1/3 tsp. salt
- 1/2 lb. fresh bacon
- 6 medium red potatoes
- 1/2 c. shredded Swiss cheese or Cheddar cheese
Method
Chop celery and purple onion fine.
Cook bacon and chop up bite size.
Mix first 11 ingredients in large mixing bowl; let set, covered, as you cook the other ingredients.
Boil medium size red potatoes with skin on until done, then slice into 4 to 6 pieces. Then fold both mixtures together; mix well.
Put in serving dish. Top with shredded Cheddar Swiss cheese; cover.
Put in refrigerator for 6 to 8 hours, then serve.
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