Potato Salad

Submitted by United Church of God on Thu, 2011-05-05 13:17
Printer-friendly version
No votes yet

Description

The salty crunch of turkey bacon make this simple potato salad extra special.

Summary

Yield
Servings
Source

Linda Babineaux, New Orleans, Louisiana; Frieda Sikes, Orlando, Florida

Prep time30 minutes

Ingredients

6 potatoes (large, boiled, peeled and cubed)
6 eggs (hard-boiled)
1 onions (large, chopped)
4 stalks celery (chopped)
1⁄4Cupparsley (chopped)
6Sliceturkey bacon (cooked, crumbled, optional)
1⁄4Cupdijon mustard
2 1⁄2Cupmayonnaise
1 kosher dill pickle (large, optional)
1Teaspoonpaprika
  parsley sprigs (fresh)

Instructions

Slice 3 to 5 egg slices for top of potato salad and set aside. Chop remaining eggs. In a large bowl mix together the potatoes, chopped eggs, onions, celery, parsley, and crumbled turkey bacon. Add the mustard and mayonnaise and toss together. Put in serving bowl, smooth top, and sprinkle top with paprika if desired. Garnish with egg slices and parsley. Refrigerate until ready to serve.

Notes

Nobody has commented yet. Be the first to kick off the discussion!

Login/Register to post comments

More Information


Recipe by...

United Church of God
United Church of God's picture

© 1995-2012 United Church of God, an International Association | Privacy Policy | Terms of Use

Reproduction in whole or in part without permission is prohibited. All correspondence and questions should be sent to info@ucg.org. Send inquiries regarding the operation of this Web site to webmaster@ucg.org.



X
You may login with either your assigned username or your e-mail address.
The password field is case sensitive.
Loading