"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Mom's Potato Salad Recipe

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This recipe for Mom's Potato Salad, by , is from The Hudson-Jones Family Reunion Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amanda Nicholson
Added: Sunday, July 13, 2008


1/2 lb bacon, diced
3 lbs new potatoes
3 tsp salt, divided
6 hard boiled eggs, sliced
1/2c green onions, diced
1/2c sweet pickles, chopped
1 1/2 tsp celery seed
1/4 tsp black pepper
1 tsp garlic salt
1c mayonnaise
1/4c white wine vinegar
1/4c hot water
3 T sugar
2 T Dijon mustard

Cook bacon until crisp. Drain on paper towels reserving 1/2c of drippings. Wash and boil potatoes with 2 tsp of salt. Boil until fork tender (about 25 minutes). Drain and cut into 1 inch cubes. Place in a large bowl and let cool. In a small bowl, mix the mayonnaise, garlic salt, black pepper, celery seed, pickle and green onions. Gently mix into the potatoes along with the sliced eggs. Heat bacon drippings, vinegar, water, sugar, mustard, and remaining salt together in a pan. Heat to a boil, whisking continuously for 2 minutes. Then gently toss into salad. Garnish with additional sliced eggs and cooked bacon if desired. Serve at room temperature.




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