On Aug 26, 3:32*pm, itsjoannotjoann > wrote:
> Here's mine:
>
> Steakhouse Potato Salad
>
> Serving Size: 4 - 6
>
> A great salad without the bite of the vinegar in mayo.
>
> 1 teaspoon chicken bouillon granules or base, dissolved in 1
> tablespoon hot water
> 1/3 pound bacon slices, (maybe 4-6 slices)
> 1/2 heaping cup mayonnaise
> 1 heaping cup sour cream
> 3 large-ish green onions, sliced *OR 1 shallot diced
> 8 - 10 small new red potatoes, scrubbed and boiled until tender
>
> Dissolve the chicken base in water and set aside to cool.
>
> Cut the bacon slices into 1/2" wide pieces and fry slowly until crisp
> but not burned. *Drain well and cool. *OR place bacon strips on a
> baking sheet and cook in the oven. *Drain, cool, and chop.
>
> While bacon is cooking, quarter the potatoes into bite size chunks in
> a bowl.
>
> Combine the chicken base, mayo, and sour cream, stirring together
> until
> smooth. *Stir in onions and crisp bacon pieces; pour over
> potatoes, mix, correct seasoning, and chill several hours or overnight
> before
> serving.
>
> Adjust measurements as required, but that's about the right ratio of
> mayo to
> sour cream.

That sounds like a hell of a lot of sour cream, mayonnaise and stock
for 8 or 10 small potatoes! e.