- 2 lbs. Red Potatoes
- 1 c Cheddar Cheese, grated
- 1/4 lb. Bacon, cooked & crumbled
- 1/4 c Parsley, chopped
- 1/4 c Green Olives, sliced
- Salt and Pepper to taste
- 1/4 c Mayonnaise, preferably Dukes
- 1/4 c Garden Vegetable Spread Cream Cheese
- 1/4 c Sour Cream
- 1/4 c of Tri-Color Rotini Pasta, optional
I wanted to make something different than the traditional Julia’s Southern Potato Salad
that I make. I decided to do a baby red potato salad. I just happened to have an open box of tri color rotini on hand and added some to the potato salad. It was such fun – people didn’t know whether to call it potato or pasta salad. It was delicious and everyone enjoyed it. Here is what I did:
Cut the potatoes into cubes and cover with water to boil. Just as the water is beginning to boil add the pasta. Cooking time is about 10 minutes as the baby reds cubed are small and do not take long at all to cook tender.
While the potatoes cook or you can do this step ahead of time cut your bacon into pieces and brown until crispy. Place on a paper towel to drain.
I combined the Dukes Mayonnaise, sour cream and garden vegetable cream cheese together to make the dressing. When the potatoes cool combine all ingredients together, salt and pepper to taste and add dressing mixture. Stir to combine.