I posted THIS Italian Pasta Salad recipe on my other blog and thought I would share it here.
It is super yummy and easy!
Enjoy!
5/13/09
5/7/09
Mustard-less Potato Salad
Recently, I received a food assignment for a luncheon. I was asked to bring potato salad for 25 people. PANIC!!! I don't make potato salad... never have. For one simple reason... I hate mustard and thought that ALL potato salads had mustard.
When I received my assignment, I started looking through cookbooks, online and on blogs to find a recipe that did not use mustard! And I found a variation of this recipe in an old church cookbook.
I love it! And my husband loves it! Hopefully the guests at the luncheon tomorrow will love it!
Red Skinned Potato Salad
Serves 12 (I doubled it!!)
Ingredients:
2 pounds new red potatoes
6 eggs
1 pound bacon ( I used Hickory Smoked... yummy!)
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste
Directions:
Boil potatoes in a large put until tender but still firm, about 15 minutes. Drain and cool.
Hard boil eggs. Remove from hot water, let cool. Peel and chop.
Cook bacon in a skillet over medium high heat until evenly brown. Drain, crumble and set aside. (I actually baked my bacon on a cookie sheet on 375 for about 13 minutes... until evenly cooked and a bit crunchy!)
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
When I received my assignment, I started looking through cookbooks, online and on blogs to find a recipe that did not use mustard! And I found a variation of this recipe in an old church cookbook.
I love it! And my husband loves it! Hopefully the guests at the luncheon tomorrow will love it!
Red Skinned Potato Salad
Serves 12 (I doubled it!!)
Ingredients:
2 pounds new red potatoes
6 eggs
1 pound bacon ( I used Hickory Smoked... yummy!)
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste
Directions:
Boil potatoes in a large put until tender but still firm, about 15 minutes. Drain and cool.
Hard boil eggs. Remove from hot water, let cool. Peel and chop.
Cook bacon in a skillet over medium high heat until evenly brown. Drain, crumble and set aside. (I actually baked my bacon on a cookie sheet on 375 for about 13 minutes... until evenly cooked and a bit crunchy!)
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
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