2 lb. red boiling potatoes
3/4 c. sour cream
1/4 c. mayonnaise
1/4 c. coarse-grain or spicy brown mustard
1/2 tsp. salt
1/2 tsp. freshly ground pepper
8 oz. Wisconsin Muenster, brick or Havarti cheese, diced
1/4 c. chives or red onion, chopped
1/4 c. plus 2 Tbsp. parsley, chopped (reserve 2 Tbsp.)
2 hard-cooked eggs, chopped (optional)
1/4 c. crisply cooked bacon, crumbled
- Simmer potatoes in salted water to cover until tender, 20 to 25 minutes, depending on the size of potatoes.
- Drain; rinse with cold water to stop the cooking and cool the potatoes. Peel, if desired, and cut into 3/4-inch chunks.
- In a large bowl, combine sour cream, mayonnaise, mustard, salt and pepper. Mix well. Add potatoes, cheese, chives and 1/4 c. of parsley. Toss well. Stir in eggs, if desired.
- Cover and chill at least 2 hours or up to 8 hours before serving. To serve, sprinkle with the bacon and the reserved 2 Tbsp. of parsley.