Tuesday, July 22, 2008

Country Potato Salad

"I had this recipe in my box for a long time but had never tried it. I wrote it on an index card, so I have no idea where it came from. I made some changes, so I'm adding them in. My favorite type of potato salad has lots of egg and yellow mustard, but with this one I was pleasantly suprised"


2 1/2 pounds of potatoes, peeled, diced and cooked until fork pokes easily, but still firm
4 hard-boiled eggs, chopped
1/2 cup green or red pepper, diced
1/2 cup onions, diced (the recipe called for green onions, but I only had vidalia)
6 pieces of bacon, cooked and crumbled (I used 12 pieces of the pre-cooked boxed bacon)
1/2 teaspoon dried dill
1/2 teaspoon dried parsley
1 clove garlic, minced
1/2 teaspoon celery seed (I omitted because I didn't have it).
1/2 teaspoon salt
1/2 teaspoon pepper


3/4 cup mayo (I use miracle whip)
2 Tablespoons sour cream
1 teaspoon horseradish
1 teaspoon dijon mustard
pinch oregano
pinch chives


In large serving bowl combine first set of ingredients. Set aside. In small bowl combine dressing ingredients, and toss with potato mixture. Chill for up to 24 hours.

Yield: 10 servings

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