Wednesday, August 26, 2015

{soups-salads-and-salad-dressings} Contest-Winning Tangy Potato Salad Recipe


From Taste of Home magazine

It seems like I’ve already sent this but I can’t fine it ANYWHERE!  Sorry if it’s a repeat!

Contest-Winning Tangy Potato Salad Recipe

My potato salad is so easy, I can quickly put it together in the kitchen of our trailer home on the lake. I've shared the recipe with our three daughters, and it's become a signature dish with all of them. Our grandchildren eat it up.

TOTAL TIME: Prep: 15 minutes. + chilling

YIELD: 10-12 servings


·                                 8 cups cubed peeled cooked potatoes (about 11 medium)

·                                 10 bacon strips, cooked and crumbled

·                                 3 hard-cooked eggs, chopped

·                                 1 carton (8 ounces) French onion dip

·                                 1/2 cup dill pickle relish

·                                 1/2 teaspoon salt

·                                 1/2 teaspoon pepper

·                                 Leaf lettuce, optional


·                                 1. In a large bowl, combine the potatoes, bacon and eggs. In a small bowl, combine the dip, relish, salt and pepper. Stir into potato mixture. Cover and refrigerate for at least 2 hours. Serve in a lettuce-lined bowl if desired.

·                                 Yield: 10-12 servings.

Nutritional Facts

1 serving (1/2 cup) equals 189 calories, 7 g fat (3 g saturated fat), 57 mg cholesterol, 453 mg sodium, 27 g carbohydrate, 2 g fiber, 6 g protein.




God Bless and have a GREAT DAY!


Seize the moment. Remember all those women on the 'Titanic' who waved

off the dessert cart. (Erma Bombeck)


Avast logo

This email has been checked for viruses by Avast antivirus software.


Posted by: "Jodi T" <>
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Another Great Group of *~ Beth ~*



No comments:

Post a Comment