Sunday, June 1, 2008

Texas Country Potato Salad

I'm craving potatoes....BIG time! My ideal dinner would be twice-baked potatoes, potato salad, and roasted rosemary potatoes. Joe had objections to this, so I just make a new potato dish every night. Last night I tried a new potato salad that we both LOVED. I could have eaten a bucket of it, literally.

It's an adaption from Paula Deen's recipe that you can find here.

  • 4 strips of bacon
  • 4 small-medium Yukon potatoes, peeled and chopped
  • 1 green onion sliced
  • 2 boiled eggs, sliced
  • 1/4 cup mayo (I like to use Miracle Whip)
  • 1/4 cup sour cream
  • 1 teaspoon mustard
  • Salt and pepper to taste
Cook bacon until crispy. Drain, reserving a few tablespoons of the grease, and crumble. Set aside.

Place the potatoes in a large saucepan. Cover with cold water. Add a tablespoon of the bacon grease and some salt and place over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and let the potatoes cool and then cut into bite-size pieces.

In a separate bowl, mix mayonnaise, sour cream, mustard, salt, and pepper for dressing.

Toss potatoes, onion, and egg in dressing. Add bacon. Serve warm or chilled (we liked warm better).

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