I peeled and cubed 2 large baked potatoes, mashed 2 hard-boiled eggs, added 2 tbsp mayo, 2 tbsp sour cream, 1 tsp Dijon mustard, salt, pepper, and mixed it all together. I refrigerated the salad and then when ready to serve I topped it with shredded Colby and Monterey Jack cheeses, crumbled bacon, and thinly sliced green onions.
This salad is definitely going to make it on the Easter buffet! Any fun new recipes going on your Easter menu this year?
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