Country Potato Salad Recipe
I felt as though my usual potato salad recipe was missing something. So I experimented with some different ingredients, and the result was this tangy delight!
Prep: 40 min. + chilling
Yield: 20 Servings
Ingredients
5 pounds potatoes, cooked, peeled and diced
2 hard-cooked eggs, chopped
1/4 cup thinly sliced green onions
1/4 cup finely chopped green or sweet red pepper
1/4 cup minced fresh parsley
1 small garlic clove, minced
6 slices bacon, cooked and crumbled
1 teaspoon celery seed
1 teaspoon dill weed
1 teaspoon salt
1/2 teaspoon ground pepper
DRESSING:
3/4 cup mayonnaise
2 tablespoons sour cream
1 teaspoon horseradish
1 teaspoon Dijon mustard
Pinch oregano
Pinch chives
Directions
In a large salad bowl, combine the first 11 ingredients. Set aside. Combine dressing ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for up to 24 hours. Yield: 20 servings.
Nutritional Facts 3/4 cup equals 150 calories, 8 g fat (2 g saturated fat), 27 mg cholesterol, 210 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Country Potato Salad in Country Extra July 1991, p45
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