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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Puny’s Potato Salad Recipe

5 stars - based on 1 vote
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This recipe for Puny’s Potato Salad is from The Dinner Table, 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:  
7 medium russet potatoes
1 Tbsp. plus 1 1/4 tsp. salt
2 Tbsp. bacon drippings
4 medium hard-cooked eggs, mashed
2 Tbsp. red onions, chopped
1/2 C. thinly-sliced celery
1 3/4 C. Hellmann's mayonnaise
2 tsp. yellow mustard
2 Tbsp. sour cream
2 1/2 tsp. apple cider vinegar
1/2 tsp. black pepper
6 slices cooked bacon, crumbled
Parsley flakes and paprika for garnish
Directions:
Directions:
Peel and cube the potatoes. Place the potatoes in a large saucepan, and add water to cover along with 1 T. salt. Bring to a boil over high heat, reduce the heat, cover, and simmer until the potatoes are just tender. Drain the potatoes in a colander. Add the bacon drippings and shake the colander to coat. Cover loosely and let the potatoes cool completely. In a large bowl, combine the potatoes, mashed eggs, red onions, and celery. In a separate bowl, combine the mayonnaise, mustard, sour cream, and vinegar and stir it into the potatoes. Add 1 1/4 tsp. salt and 1/2 tsp. pepper. Just before serving, adjust the seasonings with salt and pepper. Garnish the salad with the crumbled bacon, parsley flakes, and paprika.
Personal Notes:
Personal Notes:
Puny is Father Tim's cook in the Mitford series. Have to say, this is an excellent recipe, even Paul Liked it!

 

 

 

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