Cooking

Potater Salad

Just finished whipping up some potater salad for the weekend. My favorite Friday activity is CWP – that’s Cooking While Podcasting in case you didn’t know! I wasn’t raised on potato salad, so here’s my first go at it. I used red potatoes and scallions from my local co-op box!

UPDATE (5 days later):

this is delicious.

Add more salt.

Don’t eat 5 days in a row.

Things get stinky.


Christina’s Potato Salad

1.5lbs/4 cups red potatoes – cubed
6 slices bacon – cut into 1″ pieces
4 eggs – hard boiled then chopped
1 small yellow onion – diced
Chopped scallions
1 c Blue Plate Mayo
4 Tbls mustard
2 tsp sugar
1.5 tsp salt
Pepper to taste
**add pickles if you’d like**

Hard boil the eggs. Chop the onion.
Boil potatoes
Cook bacon and render the fat. Remove bacon pieces from the pan and dry on a paper towel. Keep drippings but remove pan from heat
Add mayo, mustard, sugar, and salt to the bacon drippings and whisk until combined.

In a 2.5qt dish place place hardboiled eggs, about 1/2cup onion, and potatoes. Pour sauce over and stir.
Add bacon, scallions, & pepper and stir again to combine.
Refrigerate for at least 3 hours. Stays fresh in the fridge for up to 4 days.

 

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