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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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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. Ingredients:
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 |
Directions:
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.
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