An interesting variation on potato salad.  It turns out a light brown color because of the onion soup mix – a bit odd, but tastes good – like onion soup dip.  I added a pound of bacon to a double recipe because, you know, BACON.

Ingredients:

• 2 lbs russet potatoes, peeled and cut into 3/4 in pieces
• 1 pinch salt
• 2 celery ribs, finely diced
• 1⁄2 medium red onion
• 2 large hard-boiled eggs (optional)
• 3 Tabs sour cream
• 1⁄ c mayonnaise
• 1 tsp mustard
• 1 tsp lemon juice
• 2 -3 Tab onion soup mix (I put 3 but I like the onion’s)
• salt and pepper

Directions:

1. Put potato pieces in a large saucepan and add water to cover the potatoes by one inch.
2. Salt the water.
3. Bring to a gentle boil over medium high heat.
4. Reduce heat and allow to simmer for 5 to 8 minutes until potatoes are tender.
5. Drain potatoes in a colander and allow to cool.
6. In the meantime, mix sour cream, mayonnaise, mustard, lemon juice, onion soup mix, salt, and pepper.
7. Transfer potatoes into a medium bowl.
8. Add celery, egg and onion.
9. Pour dressing over top and mix gently.
10. Chill for about an hour in the refrigerator. Four hours for best flavor.

Serves:  6

Source:  Genius Kitchen