I love potato salads. This one I might have to make for the 4th!
I'll have to change the white potatoes for red!
Bacon Potato Salad recipe.
Prep: 15 min., Cook: 18 min., Chill: 1 hr. Round white potatoes work well in this recipe. To lighten, use light mayonnaise and sour cream. To make ahead, peel and cut potatoes the night before, cover with water, and chill.
Yield: Makes 6 servings Ingredients 6 to 8 medium potatoes (about 3 pounds), peeled and cut into 1-inch cubes 1/2 pound bacon, cooked and crumbled 6 green onions, chopped 2 celery ribs, finely chopped 2 tablespoons diced pimiento, drained 3/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup mayonnaise 1/2 cup sour cream Garnishes: paprika, celery sticks Preparation Cook potatoes in boiling water to cover in a Dutch oven over medium heat 15 to 18 minutes or until tender. Drain and let cool slightly.
Place potatoes in a large bowl. Add bacon, chopped green onions, and next 4 ingredients. Stir together mayonnaise and sour cream until blended. Pour over potato mixture, tossing gently to coat. Cover and chill at least 1 hour. Garnish, if desired.
M. Jane Wright, Birmingham, Alabama, Southern Living, JULY 2005
I've come to realize that since I stopped blogging that my family and the husbands don't know what is gong on with my family. I am going to try and correct this. Be patient with me, I will try and be good about this. - Posted using BlogPress from my iPad!