Saturday, January 7, 2012

Gloria's Potato Salad

This is the recipe for my Mom's potato salad.  It is a combination of the German potato salad she grew up eating and the mayo based potato salad that my Dad preferred.  
  • 5 lb. bag of red potatoes
  • ½ lb. bacon
  • ½ T. kosher salt
  • ½ T. Tony Chachere Creole Seasoning
  • ½ C. mayonnaise
  • ½ C. sandwich spread
  • 2 T. yellow mustard
  1. Cook bacon until crisp and reserve drippings
  2. Boil potatoes for 20 minutes on a rolling boil
  3. While the potatoes are boiling, boil the eggs
  4. Drain potatoes, peel skin off, and cut into bite-size pieces
  5. Place in a large mixing bowl
  6. Cut eggs into eighths and add to the mixing bowl
  7. Crumble bacon and add to the mixing bowl
  8. Sprinkle salt and Tony’s on the eggs and potatoes
  9. In a separate bowl, combine the mayo, sandwich spread, mustard, and the bacon drippings
  10. Combine the wet ingredients with the eggs and potatoes
  11. Serve room temperature or refrigerate
Tips and Tricks:
  • Boiling eggs that peel easy is tricky.  Click on the link in the ingredients list for MY tricks.
  • Do not use russet potatoes for a potato salad.  You need the texture of red potatoes.

No comments:

Post a Comment