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Granny's Potato Salad Recipe

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This recipe for Granny's Potato Salad is from Bougie But Elegant!, 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 lb. Russet potatoes
1 lb. thick cut bacon chopped
6 large eggs
2 (2.25 oz. can) chopped olives
4 oz. chopped pickles
1½ cup mayonnaise
1⅓ cup mustard
salt
pepper
Directions:
Directions:
1. Bring a 10 quart pot of water to boil. Peel, rinse, and quarter potatoes. Add the potatoes to pot making sure your careful as the water will be hot. In a 4 quart pot heat water to boil. Once water is boiling add eggs, cook for about 7-12 minutes. It's always faster to cook eggs with the water already boiling. When time is up place pot under cold running water. (about 5 minutes.)


2. Next chop your thick bacon. I use scissors, it's way easier. Cook bacon over medium high heat until desired crispiness. Drain and set aside. Check on potatoes to see if they are tender by piercing with a fork. When tender turn remove from the stove. Don't forget to turn off the stove.

3. Peel and chop the eggs, then you can chop the pickles. When all that's done drain the potatoes and place in a big bowl. Add bacon, eggs, olives, and pickles. Toss lightly. Add Mayo, mustard, salt and pepper. Mix well. Cover and place in refridgerator for about 2 hour or until chilled well.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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