I am not a potato salad lover, but my family loves it. It was the 4th of July and I felt guilty about buying a tub of potato salad from Albertson's so I attempted to make it from scratch. I was actually kind of scared of it, and the process of boiling and peeling hot potatoes. My Ironman never, I mean hardly ever, says anything about what I cook, or meals, or food, BUT today when I said I was making potato salad he says "white or yellow"? Huh? There is a difference? Then he says the potatoes should be cooked just right or it's not so good. I was in a tail spin by this time....not knowing whether I should use red potatoes, russets or yukon golds. I read so many recipes I was dizzy. I took a big leap and made this potato salad, and it got good reviews! Whew!
Ingredients
- 6 strips bacon
- 2 lbs small red potatoes
- 1 green onion, minced
- 1 green bell pepper, chopped
- 1 glove garlic, minced
- 2 hard boiled eggs, chopped
- 1/2 cup real mayonnaise
- 2 tablespoons sugar
- 1 tablespoon cider vinegar
- 1/2 teaspoon celery seed
- 1 teaspoon brown mustard
- Salt and Pepper
- Saute bacon, green pepper and garlic until bacon is almost crispy. Drain on paper towels. Reserve a few tablespoons of drippings from the bacon.
- Place potatoes in cold water in medium saucepan. Add 1 teas. salt and small amount of reserved bacon drippings. Boil until fork tender, about 15 minutes. Drain and cool. Cut into 1 inch cubes.
- Combine mayonnaise, sugar, mustard, cider vinegar, celery seed, salt and pepper.
- Combine potatoes, green onion, and chopped eggs; add bacon, pepper and garlic mixture. Add mayonnaise mixture. Season with salt and pepper to taste.
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