Potato Salad with Bacon!!!!!!
I have been asked for this recipe several times, and I warn you, I don't do recipes well. I consider them more as guidelines than an exact rule. So, please take this list of ingredients and suggested amounts, as just that, a suggestion.
I am usually making this for a crowd:
5# potatoes
3 stalks celery
1 med. onion
1 bunch green onions
1.5# thick cut bacon
1/2 dozen hard boiled eggs
celery seed
salt and pepper
1 to 1.5 jars hellman's mayonaise
1c. sour cream
mustard to taste
Scrub the taters and plop in a large dutch oven or stock pot, cover with cold water, add a generous dash of salt and bring to a boil. Cook until fork tender, drain, and lay out the spuds to cool.
Dice up the bacon and fry in a skillet until crisp, drain on some paper towels.
When the spuds are cool, peel the skin off and dice up into bit size pieces, throw them into a large mixing bowl.
Now, it's time to add all the yummy stuff.
Dice up, onion, celery, hard boiled eggs, and green onion. Add everything to the bowl but reserve about 1/4 cup of the green onions and bacon for garnish.
Once the veggies and bacon are looking beautiful and blended, add the mayo, sour cream, and a touch of mustard. Mix. Finally season with S&P and celery seed, mix again and pour into your serving bowl.
Garnish with bacon and green onion
I have been asked for this recipe several times, and I warn you, I don't do recipes well. I consider them more as guidelines than an exact rule. So, please take this list of ingredients and suggested amounts, as just that, a suggestion.
I am usually making this for a crowd:
5# potatoes
3 stalks celery
1 med. onion
1 bunch green onions
1.5# thick cut bacon
1/2 dozen hard boiled eggs
celery seed
salt and pepper
1 to 1.5 jars hellman's mayonaise
1c. sour cream
mustard to taste
Scrub the taters and plop in a large dutch oven or stock pot, cover with cold water, add a generous dash of salt and bring to a boil. Cook until fork tender, drain, and lay out the spuds to cool.
Dice up the bacon and fry in a skillet until crisp, drain on some paper towels.
When the spuds are cool, peel the skin off and dice up into bit size pieces, throw them into a large mixing bowl.
Now, it's time to add all the yummy stuff.
Dice up, onion, celery, hard boiled eggs, and green onion. Add everything to the bowl but reserve about 1/4 cup of the green onions and bacon for garnish.
Once the veggies and bacon are looking beautiful and blended, add the mayo, sour cream, and a touch of mustard. Mix. Finally season with S&P and celery seed, mix again and pour into your serving bowl.
Garnish with bacon and green onion
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