Glutton's Own Potato Salad |
|
 |
Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 9 |
|
Made it up on Sunday. Haven't checked to see if it is similar to the recipes of others. It very well could be. I got the idea from Momma Glutton via telephone to add the cherry tomatoes and bacon. The slice tomatoes will leak some of their juices into the salad; I love that. Like most potato salads, tastes better when it sits overnight. If the portions in the pic look small, it's because I made it Sunday and have been eating it ROFL, sorry! Ingredients:
12 -14 red potatoes, boiled |
4 large hard-boiled eggs |
9 stalks green onions, finely chopped |
1/2 lb cherry tomatoes, sliced lengthwise |
5 -6 stalks celery, finely diced |
1 cup light mayonnaise (or a bit more if you prefer) |
1/2 cup light sour cream |
1 tablespoon horseradish |
1/4 cup sweet relish |
2 tablespoons dijon mustard |
1 teaspoon garlic powder |
1 teaspoon onion powder |
salt |
black pepper |
5 -6 slices low-sodium bacon |
Directions:
1. Boil potatoes in large stockpot for approximately 15 minutes. Remove from heat after 10 minutes of boiling; the potatoes will finish cooking. You don't want them soggy and mushy.
2. Boil eggs for no more than 12-15 minutes as well; remove from heat and let finish cooking. Drain hot water and replace with ice cold water.
3. Allow potatoes to cool slightly.
4. While potatoes are cooking, fry or broil bacon until crisp. Drain on paper towels. Save no more than one teaspoon of bacon grease.
5. Mix mayo, horseradish, sour cream, relish, bacon grease and dry spices together.
6. Slice cherry tomatoes in half; add with celery and green onions.
7. Fold all ingredients into large mixing bowl; chill anywhere from 4 hours to overnight.
|
|