Saturday, September 12, 2009

Red Potato Salad

The beauty of potato salads is that you can change them easily to suit your taste.  Here is a good recipe, ready for your own variation, if needed. Just be sure you keep the potatoes and some sort of creamy whip. 


2 pounds clean, scrubbed new red potatoes
6 eggs
3/4 cub crumbled bacon
4 green onions, chopped
1 stalk celery, finely chopped
2 slices pickles, finely chopped
4 oz. cheese, cut into small cubes (you can also just use shredded, if you would like)
2 cups mayonnaise
good squeeze of mustard (your preference, I do about 1/4 cup)
salt and pepper to taste


  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onionm cheese and celery. Add mayonnaise and mustard, salt and pepper to taste. Chill for an hour before serving. 

Add aliced olives; add chopped up pepperchinis; substitute Miracle Whip for mayo, or 1/2 cup Miracle Whip and 1/2 cup sour cream;