Saturday, April 11, 2009

Potato Salad

Based on a recipe by Edith Parr,it is for the most part the same with a couple of changes in quantities and the addition of Bacon. The perfect addition to a summer BBQ!!!!

6 lg potatoes skinned and chopped into bite size cubes
2-1/2 C. mayonnaise
1/3 cup VERY VERY finely chopped white onion
1/2 tsp chopped celery seed
4 tsp. sugar
2 tsp. salt
4 tsp. white vinegar
3 tsp. mustard
6 hard boiled eggs-chopped
2 hard boiled eggs-sliced for on topping
1/2 cup chopped bacon (Cooked)

1. Boil potatoes until soft/firm .. be careful not to over cook them. Drain and put in large bowl and set aside in fridge to cool.
2. Mix remaining ingredients (except sliced eggs and a some of the bacon for topping) in serving bowl and refrigerate until potatoes are cool.
3. Add potatoes to mayonnaise mixture and mix carefully so as to not crush the potatoes and eggs.
4. Lay sliced eggs on top of potato salad and sprinkle with bacon. Refridgerate overnight for best flavor or at least 3 hours before serving.

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