Dilled Redskin Potato Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 20 |
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Good picnic food Ingredients:
5 lbs redskin potatoes, unpared and diced |
1 bunch green onions, cleaned and sliced |
2 medium to large cucumbers, pared, seeded and diced |
5 stalks celery, thinly sliced |
1 small jar, diced pimiento, drained |
6 eggs, hard boiled, chopped |
1/2 lb bacon, fried crisp, well drained and crumbled |
1 pint real mayonnaise |
1 pint sour cream |
1/4 cup spicey brown mustard |
1 cup whole milk or half 'n' half |
2 tbsps dried dill weed |
salt and freshly ground black pepper, to taste |
Directions:
1. Put potatoes in a spaghetti pot w/strainer, and cover with cold water. Bring to boil and reduce heat to medium low; cook for 20 minutes or until tender. Drain potatoes and fill pot with cold water again to stop the cooking; drain again very well. Spread out potatoes on sheet pans and chill
2. When ready, place potatoes in a VERY large bowl with the remaining vegetables, chopped boiled eggs and crumbled bacon.
3. Prepare the dressing with mayonnaise, sour cream, mustard, milk, dill weed, salt and pepper. Combine with the vegetable/egg mixture and allow to chill for several hours or overnight for the flavors to blend.
4. If serving on a buffet or at a picnic, keep chilled by setting serving bowl down inside a larger bowl filled with ice.
5. YIELD: 20 to 25 servings
6. SUGGESTED GO WITH: Fried chicken
7. NOTE: By calling for 5 pounds of potatoes, this is obviously a recipe with proportions for a crowd. It can easily be halved.
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