Potato and Cheddar Salad
- serves 4
This tasty salad from Ricardo is the perfect side for a BBQ or deli menu.
6 cup small new potatoes
1 cup grated sharp orange cheddar
¼ cup mayonnaise
¼ cup sour cream
4 sweet pickles, finely chopped
3 green onions, finely chopped
1 Tbsp pickle juice
1 tsp whole-grain mustard
1 pinch Salt and pepper
1. Boil the potatoes in a large pot of salted water until tender. Rinse in cold water and drain. Cut into quarters. Set aside.
2. In a large bowl, combine the remaining ingredients. Season with salt and pepper. Add the warm potatoes. Toss gently. Adjust the seasoning. Refrigerate for about 1 hour.