Poe-tay-toe Sal-ahd!

deliiiiiicious, my preeeeecious…

  • 1.5 lbs new round red potatoes
  • 1 c. light mayonnaise
  • 1 Tbs yellow mustard
  • 1 Tbs white wine vinegar
  • 2 tsp sugar
  • 1/2 tsp ground black pepper
  • 1/4 tsp salt
  • 1/3 c. sweet relish
  • 1/3 c. sliced green onion
  • 3 hard-boiled eggs, coarsely chopped
  • 1 avocado, seeded, peeled, and chopped
  • 3-4 slices bacon, crisp-cooked and crumbled

Scrub potatoes thoroughly, and cut into bite-size pieces.  In large saucepan, place potatoes and enough lightly salted water to cover them.  Bring to boiling, then reduce heat and simmer, covered, for 8-10 minutes, or until just tender; drain.

Meanwhile, boil eggs, cook bacon, and prepare avocado.  Chop eggs into 8 pieces (once lengthwise, 4 times across).  Cut avocado into similarly-sized pieces.  Crumble bacon.

In large bowl, stir together mayonnaise, mustard, vinegar, sugar, pepper, and salt.  Stir in pickle relish, then green onion.  Add the potatoes, then gently add eggs, avocados, and bacon.

Toss lightly to coat all ingredients with sauce.  Cover and chill 2-24 hours, then serve.

 

 

(You can boil ’em, mash ’em, stick ’em in a stew, OR make them into a salad! 😀 )

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: