Puny's Potato Salad - Mitford Cookbook
Puny's Potato Salad
7 medium russet potatoes
1 tablespoon plus 1 1/4 teaspoons salt
2 tablespoons bacon drippings
4 medium hard-cooked eggs, mashed
2 tablespoons red onions, chopped
1/2 cup thinly sliced celery
1 3/4 cups Hellman's mayonnaise
2 teaspoons yellow mustard
2 tablespoons sour cream
2 1/2 teaspoons apple cider vinegar
1/2 teaspoon freshly ground black pepper
6 slices cooked bacon, crumbled
Parshley flakes, for garnish
Paprika, for garnish
Peel and cube the potatoes. Place the potatoes in a large saucepan, and add water to cover along with 1 tablespoon salt. Bring to a boil over high heat, reduce the heat, cover, and simmer until the potatoes are just tender. Drain the potatoes in a colander. Add the bacon drippings and shake the colander to coat. Cover loosely and let the potatoes cool completely.
In a large bowl, combine the potatoes, mashed eggs, red onions, and celery. In a separate bowl, combine the mayonnaise, mustard, sour cream, and vinegar and stir it into the potatoes. Add 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Just before serving, adjust the seasonings with salt and pepper. Garnish the salad with the crumbled bacon, parsley flakes, and paprika.
Virtual Sefer Copyright © 1998, 1999 Brent Sims. All Rights Reserved.