Maggie's Potato Salad
photo by *Parsley*
- Ready In:
- 30mins
- Ingredients:
- 18
- Serves:
-
16
ingredients
- 5 lbs baby red potatoes
- 1 teaspoon kosher salt, for boiling
- 1 teaspoon kosher salt, for cooked potatoes
- 6 pieces bacon
- 1 large red onion, diced
- 6 hard-boiled eggs, chopped
- 6 green onions, chopped
- 1 (4 ounce) can diced green chilies
- 2 (4 ounce) cans sliced black olives, drained
- 3⁄4 cup mayonnaise (Best Foods or Hellmans)
- 3⁄4 cup sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons vinegar
- 2 tablespoons red wine vinegar
- 2 teaspoons garlic
- fresh ground pepper, to taste
- fresh parsley, to taste
- chili powder, sprinkled over top
directions
- MAIN INGREDIENTS.
- Don't peel the potatoes. Place in large pot with 1 t kosher salt, cover and bring to a boil. Reduce to a simmer and continue cooking for 8 minutes.
- Drain potatoes, transfer to large bowl and cut into quarters. Salt before they cool. (If using regular table salt, use less.).
- Fry bacon until crisp, drain on paper towels and cool. Then tear into small pieces and add to cooked, quartered potatoes.
- Fry onion in bacon grease until translucent. Add onion AND bacon grease to bowl with potatoes and bacon. Don't leave out the bacon grease, it adds too much flavor!
- Add green onions, green chilies, olives and eggs to bowl.
- DRESSING.
- Mix remaining ingredients, except chili powder, in small bowl and pour over potatoes. Stir well. Sprinkle chili powder over top.
- REFRIGERATE.
- Refrigerate for at least a few hours. Taste improves exponentially if made up 12-24 hours ahead of time.
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Reviews
-
I have to say I did do alittle changing around with this recipe. I didn't have any green chilies so I decided to use alittle dill and sweet relish in place of the chilies and I omitted regular vinegar and I also used paprika in place of the chili powder. It turned out the best potato salad that we have had in ages. I can't wait to have the lefted over tomorrow cause the more it ages in the ref. the better I bet it will be. Thanks so much for your recipe. Its a keeper!
Tweaks
-
I have to say I did do alittle changing around with this recipe. I didn't have any green chilies so I decided to use alittle dill and sweet relish in place of the chilies and I omitted regular vinegar and I also used paprika in place of the chili powder. It turned out the best potato salad that we have had in ages. I can't wait to have the lefted over tomorrow cause the more it ages in the ref. the better I bet it will be. Thanks so much for your recipe. Its a keeper!
RECIPE SUBMITTED BY
puppitypup
Sutherlin, Oregon
My name is Julie, and I love to cook. I've even gotten to the point where I don't mind the dishes!