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Maggie's Potato Salad

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“This is a wonderful Mexican flavored dish that will please everyone. My friend Maggie was quite a woman, so it gives me great honor to share her recipe with you. She raised 4 kids while working the farm, then late in life became a business woman. She also became the oldest president and the first female president of our local Rotary club. Maggie and her husband Vince were married almost 60 years when they passed away, just a few days apart. A romantic ending to a life filled with love.”
READY IN:
30mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. MAIN INGREDIENTS.
  2. 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.
  3. Drain potatoes, transfer to large bowl and cut into quarters. Salt before they cool. (If using regular table salt, use less.).
  4. Fry bacon until crisp, drain on paper towels and cool. Then tear into small pieces and add to cooked, quartered potatoes.
  5. 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!
  6. Add green onions, green chilies, olives and eggs to bowl.
  7. DRESSING.
  8. Mix remaining ingredients, except chili powder, in small bowl and pour over potatoes. Stir well. Sprinkle chili powder over top.
  9. REFRIGERATE.
  10. Refrigerate for at least a few hours. Taste improves exponentially if made up 12-24 hours ahead of time.

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