The Best Potato Salad I've Ever Had
The Best Potato Salad I've Ever Had might be just the side dish you are searching for. For $1.77 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 479 calories, 19g of protein, and 11g of fat. This recipe serves 8. From preparation to the plate, this recipe takes roughly 45 minutes. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. 65 people have made this recipe and would make it again. This recipe from Cuopon Clipping Cook requires yellow mustard, eggs, ground pepper, and real bacon pieces. With a spoonacular score of 86%, this dish is amazing. If you like this recipe, you might also like recipes such as Potato Egg Casserole a La Hot Potato Salad, aloo anardana salad | potato pomegranate salad, and 5 Easy Healthy Spring Salad Ideas – Greek Potato Salad (egg free) – Cat Cora – 50 Women Game Changers In Food.
Servings: 8
Ingredients:
1/2 cup of sliced black olives
7 stalks of celery - diced
1/4 cup fresh chopped parsley - either Italian or curly parsley
1 bunch of fresh dill - chopped including stems
3 hard boiled eggs - chopped
2 green onions - chop 1 entire green onion; chop just the green section of the 2nd green onion
1 teaspoon ground black pepper
1 jar of Best Foods (Hellmans) Mayonnaise - 30 ounces
1 1/2 cups Hormel Real Crumbled Bacon - dice all pieces of the crumbled bacon
15 russet potatoes - small to medium size
1/2 teaspoon salt - for the boiling water
5 medium size sweet pickles - diced
1/4 cup prepared yellow mustard
Equipment:
pot
bowl
Cooking instruction summary:
Boil the potatoes ahead of time so they have time to cool. Bring large pot of water to boil and add 1/2 teaspoon salt. Wash the potatoes and cut off any scars. Add the potatoes with the skins still on to the boiling water. Test for doneness by poking a fork into the potatoes. If the potatoes still feel hard they're not quite done yet. Boiling time is about 45 minutes but it may take more or less time depending on the size of the potatoes. When cooked, put the potatoes on a plate and cool them in the refrigerator. In a large bowl mix together all of the ingredients, except the potatoes, salt and eggs (set aside a small portion of the dill and bacon to sprinkle over the finished product). Add the chopped eggs and stir into the mixture. With the skins on, cut the cooled potatoes into cubes and add to the mixture about 2 potatoes at a time. Gently mix all ingredients together as you add the potatoes. Salt to taste. Garnish with bacon bits and dill. Serve chilled or at room temperature.
Step by step:
1. Boil the potatoes ahead of time so they have time to cool. Bring large pot of water to boil and add 1/2 teaspoon salt. Wash the potatoes and cut off any scars.
2. Add the potatoes with the skins still on to the boiling water. Test for doneness by poking a fork into the potatoes. If the potatoes still feel hard they're not quite done yet. Boiling time is about 45 minutes but it may take more or less time depending on the size of the potatoes. When cooked, put the potatoes on a plate and cool them in the refrigerator. In a large bowl mix together all of the ingredients, except the potatoes, salt and eggs (set aside a small portion of the dill and bacon to sprinkle over the finished product).
3. Add the chopped eggs and stir into the mixture. With the skins on, cut the cooled potatoes into cubes and add to the mixture about 2 potatoes at a time. Gently mix all ingredients together as you add the potatoes. Salt to taste.
4. Garnish with bacon bits and dill.
5. Serve chilled or at room temperature.
Nutrition Information:
covered percent of daily need
