Penny's Delicious No Pickle Potato Salad |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is the only potato salad I would eat as a child, because I didn't like pickles. The recipe is from my aunt. She uses garlic chive, which I have substituted by using the same amount of chive and a clove of garlic. I usually leave off the nasturtiums, but they add a nice *Zip* if you have them. Ingredients:
8 -10 medium potatoes |
4 hard-boiled eggs, chopped |
1 cup minced onion |
1 1/2 cups mayonnaise or 1 1/2 cups miracle whip |
1 1/4 cups minced chives |
1 garlic clove, minced |
2 tablespoons dijon-style mustard |
1 tablespoon fresh minced thyme or 1 teaspoon dried thyme |
salt and pepper, to taste |
1 hard-boiled egg, cut into slices |
3 slices cooked bacon, crumbled |
6 -8 nasturtium blossoms (make sure they have not been sprayed with chemicals) |
Directions:
1. Peel and chop potatoes into bite-sized pieces.
2. Boil or steam potatoes until just tender (should not immediately fall apart when you stick a fork in).
3. Rinse in cold water to chill.
4. Combine mayonnaise, mustard, thyme, salt and pepper, blend well and allow to rest at least 30 minutes (while potatoes are cooking).
5. In a large bowl, combine all salad ingredients (except garnish), adding more mayonnaise if necessary.
6. Garnish with egg slices.
7. Chill salad (tastes best a day after you make it).
8. Before serving, sprinkle with bacon bits and nasturtium blossoms.
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