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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Gramma Dorian Ellerbruch's Potato Salad Recipe

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This recipe for Gramma Dorian Ellerbruch's Potato Salad is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs. red potatoes (prefer the red but others will work also), boiled, peeled and cut into bite-sized pieces
1 dz. large eggs, hard boiled, finely chopped
1 package (16 oz.) bacon (regular cut - not thick), fried crisp, crumbled
1 pint Hellman's Mayonaise (prefer Hellman's but store brands work also)
1 medium onion (more or less according to your preference), finely chopped
salt & pepper to taste
dill weed to taste
Directions:
Directions:
Combine all ingredients in a large bowl or container; mix gently; refrigerate or serve immediately.
My personal preference is eating the potato salad immediately, when everything is still slightly warm. However, the flavors really mix/blend after the potato salad sits approximately 24 hours in the refrigerator. It can always be refrigerated and taken out 1/2 hour before serving so it warms up a bit.
Personal Notes:
Personal Notes:
A family, and friends, favorite. The sons-in-law, grandsons and great grandsons all love it, as well as daughters, granddaughters and great granddaughters.

 

 

 

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