Sarah’s Thanksgiving Day Potato Salad
Simple and flavorful — the way salads should be!
2 pounds red new potatoes, boiled until tender, peeled and cut into cubes
2 medium size sweet potatoes, boiled until tender, peeled and cut into cubes
1/3 cup italian dressing
1 medium green bell pepper, chopped
2 stalks celery, diced
6 slices bacon, crisply fried and chopped
4 hard-boiled eggs, peeled and chopped
1 can vienna sausage, drained and chopped
3/4 cup mayonnaise
3/4 cup sour cream
2 tablespoons balsamic vinegar
2 tablespoons chunk-style peanut butter
2 tablespoons sweetened condensed milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Place the cooked potatoes and sweet potatoes in a large bowl. Pour over the Italian dressing and toss lightly. Set aside.
Prepare the peanut butter-balsamic vinegar dressing. In a medium bowl, whisk together the mayonnaise, sour cream, balsamic vinegar, peanut butter, condensed milk , salt and pepper. Stir into the potatoes along with the hard-boiled eggs, green bell pepper, celery and bacon. Cover with plastic wrap and refrigerate for at least 4 hours before serving. Serves 6.