Free Recipe Picnic Basket Potato Salad
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Picnic Basket Potato Salad Recipe
6 Russet Potatoes; with skins
-left on, (up to 8)
8 Or 9 strips of Bacon; fried
-and crumbled
2 Or 3 small Onions; chopped
3 tb Pimiento; chopped
1/3 c Sweet Pickle Relish
1/3 c Brown Mustard
2 c Mayonnaise
Picnic Basket Potato Salad Preparation
Rinse and scrub the potatoes, making sure to leave the skins intact. Cut the potatoes into uniform sizes for cooking. Place potatoes in a pot of lightly salted water over high heat. After the pot boils, reduce heat to medium and cook for 20 minutes. Drain excess water from the cooked potatoes and let cool, then chunk or slice into bite-sized pieces. Meanwhile, cook the bacon strips in a large skillet over medium-high heat. Drain excess fat on paper towels, reserving a bit of the drippings for the salad dressing. When the bacon is cool enough to handle, crumble and set aside. In a small mixing bowl, blend together the chopped onions, pimiento, sweet pickle relish, brown mustard, and mayonnaise. Add the crumbled bacon to the potato pieces and drizzle a bit of the bacon drippings over the top. Add the prepared salad dressing and toss to evenly coat the potatoes. Refrigerate overnight and toss the mixture again before serving. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Jun 2, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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