Potato Salad is a nostalgic and quintessential part of any picnic or BBQ. And while the classic version can do no wrong in our book, we thought we’d mix it up with a colorful spread of pickles, celery, red onion, bacon, and green onions. Potato salad is pretty forgiving with add-ins, so of course, feel free to customize to your liking!


2 lbs Yukon Gold Potatoes, peeled & cubed 1/3 cup Sour Cream 1/3 cup Mayonnaise 2 tablespoons Whole Grain Mustard 2 teaspoons White Vinegar 1 teaspoon Sugar To Taste Salt & Pepper ¼ cup Pickles, chopped ½ cup Small Red Onion, chopped 2 stalks Celery, chopped 5 strips Bacon, cooked & crumbled 2 Green Onions, sliced thin


1. Fill a stockpot with water half way up the sides and bring to a boil. Add potatoes and cook until fork tender. Remove from heat and strain potatoes. Set aside to cool. 2. In a medium bowl, whisk together sour cream, mayonnaise, whole grain mustard, white vinegar and sugar. Add salt and pepper to taste. 3. In a large bowl, toss together cooked & cooled potatoes, mayonnaise mixture, pickles, red onion, celery and half of the bacon. Top with the green onions and second half of the bacon, serve.