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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Summertime cold potato salad! Ingredients:
3 lbs small red potatoes |
2 large celery ribs, thinly sliced or 2 large celery salt |
1 cup mayonnaise (to taste) |
1 -2 tablespoon mustard (to taste) |
2 tablespoons pickle juice |
2 tablespoons onions, chopped |
2 teaspoons salt |
1/4 teaspoon fresh coarse ground black pepper |
8 -10 pieces bacon, cooked & crumbled |
1 cup pickle, diced |
Directions:
1. Place whole unpeeled potatoes in a large saucepan. Cover with water. Cover pan and bring to a boil. Simmer for 25 to 30 minutes, or until potatoes can be pierced easily with a fork. Drain and let cool until easy to handle.
2. Cut unpeeled potatoes into halves or quarters, depending on size of potatoes. Chunks should be no larger than 1 inch.
3. In a small bowl combine mayo, mustard, pickle juice & celery salt or other seasonings you like I add salt & pepper.
4. In a large bowl, combine potatoes, pickles, bacon & sauce mix. stir to blend. Cover and refrigerate until serving time.
5. Serves 10 to 12.
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