"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Greg's Potato Salad Recipe

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

Greg Miles


8-10 Medium red potatoes
1 med sweet onion (vidalia if available), diced
2-3 med stalks of celery-1/8" slices
1-2 cloves fresh garlic, minced
3/4 cup sour cream
1 tsp white vinegar
juice from 1/4 wedge of lemon
1/2 tsp salt
1 tsp black pepper
6 hard-boiled eggs
1/2 lb. well-cooked crumbled bacon ( divided in half)
1 tbsp chopped fresh parsley
1/2 tsp. paprika

Julienne potatoes, leaving skins on, and boil until medium soft: Do not overcook. Place in large bowl. Chop three of the hard-boiled eggs and slice the other three. Mix together the chopped eggs, half of the bacon and all other ingredients (with the exception of the remaining bacon, parsley, sliced eggs, and paprika) and gently fold into potatoes. Be careful not to make mashed potatoes! Top salad with the remaining bacon, sliced eggs, parsley and paprika.




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