 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
Vinegar and lemon juice add a slightly tangy taste to this creamy potato salad. It's wonderful with baked beans and barbecue. Ingredients:
6 cups cubed red potatoes (about 2-1/2 pounds) |
4 hard-cooked eggs, sliced |
1 small onion, chopped |
4 bacon strips, cooked and crumbled |
1 tablespoon minced fresh parsley |
1 cup mayonnaise |
2 tablespoons dill pickle relish |
3 to 5 teaspoons prepared mustard |
1 tablespoon white vinegar |
1 tablespoon lemon juice |
1/2 teaspoon salt |
1/2 teaspoon celery seed |
1/2 teaspoon dill weed |
1/2 teaspoon pepper |
Directions:
1. Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool.
2. Place potatoes in a large bowl. Add the eggs, onion, bacon and parsley. In a small bowl, combine the mayonnaise, relish, mustard, vinegar, lemon juice and seasonings. Pour over potato mixture and toss gently to coat. Refrigerate until chilled. Yield: 8 servings.
|
|