Shelly's Recipe

Creole Potato Salad

Category: Potato Salads

1 pound small red potatoes
1 Tablespoon Balsamic vinegar
1/3 cup mayonnaise
1/3 cup sour cream
1 Tablespoon chipotle mustard
1/4 cup chopped onion
1/3 cup celery, chopped
2 hard boiled eggs, chopped {I actually just crumble them with my hands}
1/2 teaspoon salt
4 strips of bacon, cooked and crumbled
fresh chives

Cook red potatoes: Place potatoes in a sauce pan and cover with water. Bring to a boil and cook for about 20 minutes or until tender. Drain and cool.

Cut potatoes into fourths, and sprinkle with balsamic vinegar, and mix carefully. Add onions, celery, and eggs.

Fold in mayonnaise, sour cream, mustard, and salt, and combine well. Cover and refrigerate for at least 2 hours.

Before serving, sprinkle snipped chives and bacon on top.