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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a guessipe-wrote down ingredients for the first time.See this is a learning site too! LOL Ingredients:
2 lbs of yukon gold potatoes |
1/2 large red onion |
6 hard cooked eggs |
bacon bits or bacon cooked crisped and crumbled |
2 level tsp dry mustard |
2 level tsp thyme |
1 lemon |
1 c. sour cream |
mayo to your liking |
once around bowl with pinch of grey or kosher salt |
pinch of white pepper |
1 or 2 finely chopped hot peppers of your choice (optional) |
Directions:
1. Wash and remove eyes from potatoes
2. Place potatoes in salted boiling water
3. I use spaghetti pot for easy lift-out
4. Test frequently to get medium soft(not mushy)
5. While they are cooking:
6. lay flat grater over a large boil
7. grate onion on large grate
8. chop 2 egg whites ,place in bowl,
9. place 2 cooked whole yolks in bowl with mustard, thyme, salt, pepper
10. finely and carefully chop hot peppers of choice
11. remove potatoes and allow to cool do not remove skin
12. add mayo and sour cream to the large bowl
13. mix ingredients gently but very well
14. slice cooled potatoes in fourths
15. slice again to desired thickness
16. Place in serving bowl
17. gently pour dressing mixture over potatoes and fold in
18. slice the remaiining eggs in half and place randomly on top with crumbled bacon or bits
19. parsley around edges of bowl
20. papricka down center
21. serve room temperature or chill
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