Ingredients: |
Ingredients: 5 lbs new potatoes (red),
6 Eggs,
1 jar of bread and butter style pickles, chopped
12 oz of chopped, fried bacon; reserve drippings
6 stalks of finely chopped celery
1 small sweet onion finely chopped (optional)
salt and pepper to taste
2 C mayonnaise
4 Tbs plain mustard
|
Directions: |
Directions:1. Boil potatoes until easily pierced with fork. Drain and allow to cool. Usually overnight.
3. Peel and thinly slice potatoes into large mixing bowl.
4. Hard boil eggs, cool, peel and dice. Add to potatoes.
5.. Chop the entire 12 oz jar of Bread and Butter pickles, add to potatoes.
6. Finely chop celery and onions, add to potatoes.
7. Fry chopped bacon. Remove from pan reserving bacon drippings. Allow bacon to drain on
paper towel then add to potatoes - crazy since you are going to add the bacon drippings!
6. Salt and Pepper to taste
7. Add juice from pickles (must have mustard seeds in juice or it just isn't a good B&B pickle! Be careful when adding juice - there is a fine line between too much and not enough pickle juice.
8. Add bacon drippings to taste - just enough to clog an artery or two!
9. Potato Salad should be tasted throughout the process or you may not get the perfect blend of the pickle vinegar, salt and bacon before you add the dressing.
10. Combine mayonnaise and mustard to a beautiful lemon color. This is a sight recognition process - too much mustard could ruin the dressing. Add to potatoes and mix thoroughly. Potatoes should be thoroughly coated but not swimming in the dressing.
11. Pour into serving dish, sprinkle the top of the salad with Paprika. Now does anyone know if the
Paprika only adds color or does it really add a flavor?
12. Cover with saran wrap and place in refrigerator to blend all the wonderful flavors until ready to serve.
Are the pork steaks ready Dad? |
This recipe for Mom's Potato Salad is from