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Potato Salad Recipe

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This recipe for Potato Salad, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, October 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 slices bacon
20-24 small red potatoes
4 ribs celery
4 green onions, sliced very thin
6 sprigs flat-leaf parsley, chopped
2 hard-boiled eggs, pushed through a coarse sieve
1/2 cup mayonnaise
1/4 cup cider vinegar
3 Tbs. Creole mustard
1 Tbs. celery seed
1 1/2 tsp. salt
1/2 tsp. sugar
A few dashes of Tabasco
A few grinds of black pepper

Directions:
Directions:
Scrub the potatoes, the boil until barely tender. Cut the potatoes into eight pieces, leaving the skins on. Put the potatoes into a large bowl. Fry the bacon until very crisp. Drain, then crumble into the
potatoes. Spoon three tablespoons of bacon fat over the potatoes. Trim the celery stalks, then cut in half. Slice lengthwise down the middle, then lengthwise again to get thin strips. Chop into
small dice. Add to the bowl. Add all the other ingredients. Mix all the ingredients with your
fingers but minimize mashing the potatoes.

Number Of Servings:
Number Of Servings:
Serves eight to twelve.
Personal Notes:
Personal Notes:
you must use little red potatoes and it gets better after being refrigerated a few hours or overnight.

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