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Prep Time: 30 Minutes Cook Time: 720 Minutes |
Ready In: 750 Minutes Servings: 8 |
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This was a huge hit at our wedding. It went terrifically well with the whole roast pig we did ;-)! Ingredients:
2 lbs small red potatoes or 2 lbs small yellow potatoes |
salt |
3/4 lb thick sliced bacon, fried crisp and cut into 1/2 inch pieces |
1 1/2 cups diced red onions |
4 green onions, sliced |
3/4 cup dill pickles, chopped |
3/4 cup good quality green olives, chopped (with pimentos is okay, just good quality) |
1 tablespoon garlic powder |
1 cup mayonnaise |
1 tablespoon dijon mustard |
2 teaspoons habanero sauce |
Directions:
1. Peel (or not) the potatoes and boil with a good bit of salt.
2. Drain and then cube when cool.
3. Add salad ingredients to potatoes.
4. Mix Dressing ingredients and then toss with salad ingredients& potatoes.
5. Best if let to set overnight in the refrigerator, but let sit on counter 30 minutes before serving for the flavors to be most apparent.
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