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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I am not a fan of potato salad, until I tried this recipe that is! This is a recipe I learned while visiting our good friend Ben in Louisiana in 2006, I got to help make it and threw this together from memory when I got home. I usually don’t use measuring, everything is done to taste or looks but I have included measurements here so feel free to increase or decrease with your own personal taste. Time to make includes cooking potatoes and eggs, as well as cooling time. Ingredients:
4 lbs small red potatoes |
6 hard-boiled eggs, diced |
2/3 cup dill pickles, shredded |
2 cups mayonnaise |
2/3 cup mustard |
1 lb bacon, crumbled |
1 teaspoon salt |
1 teaspoon pepper |
2 teaspoons dill |
Directions:
1. Do not peel potatoes, cut into bite size pieces and bake or boil (personally I prefer baked) them until they are tender.
2. Boil eggs while potatoes are cooking. Let them both cool after cooking.
3. Add shredded pickles to eggs and potatoes in a large bowl.
4. Mix mayo, mustard, dill, salt and pepper. Add about 2/3 of dressing to salad. Mix well; if it needs more dressing, add the rest. Sometimes it doesn't need any more.
5. Add crumbled bacon last, mixing most of it into the salad and leaving enough for a layer on top of the salad.
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