Chief Longwind Of The North
Certified/Certifiable
I was hungry for potato salad yesterday, and so made some for dinner. Being just a few days before payday, some items were unavailable to me, and I wasn't going to spend the little cash I have left on things I don't have, especially when I have a freezer full of food! So, I took one, very large russet, and three small ones, peeled them, and boiled until tender. While they were boiling, I finely chopped fresh onion, and 2 stalks of celery. Oh, and four eggs were cooking in the shell, with the spuds.
In a large bowl, I placed the celery and onion, and stirred in 2 tbs. mayonnaise, and 1 of Miracle Whip salad dressing, and set the bowl aside.
Next, while the spuds are still boiling, I fried 8 slices of bacon that had been cut into quarters. I cooked the bacon until it just started to develop a soft, crispiness. I removed the bacon from the pan, shut of the heat, and drained on paper towels. When the spuds were done, I doused them in ice cold water (from my tap) three times, filling the pan each time. I then let them sit for five minutes in the cold water. Meanwhile, I peeled and sliced the eggs into 8 pieces each, and added them to the salad bowl. I cut each bacon piece in half again, and added that to the bowl. Finally, the potato chunks were strained and added to the bowl. Everything was lightly tossed until all was coated.
Usually, prepared yellow mustard, and sweet pickle relish are added to this dish, with no bacon. This was better.
Just another take on an old, but great standby dinner. Amazing what you can think up when you don't have all of the normal ingredients for something.
I mean, this was almost a no-brainer recipe. A 7 year old could create it.
Seeeeeeya; Chief Longwind of the North
In a large bowl, I placed the celery and onion, and stirred in 2 tbs. mayonnaise, and 1 of Miracle Whip salad dressing, and set the bowl aside.
Next, while the spuds are still boiling, I fried 8 slices of bacon that had been cut into quarters. I cooked the bacon until it just started to develop a soft, crispiness. I removed the bacon from the pan, shut of the heat, and drained on paper towels. When the spuds were done, I doused them in ice cold water (from my tap) three times, filling the pan each time. I then let them sit for five minutes in the cold water. Meanwhile, I peeled and sliced the eggs into 8 pieces each, and added them to the salad bowl. I cut each bacon piece in half again, and added that to the bowl. Finally, the potato chunks were strained and added to the bowl. Everything was lightly tossed until all was coated.
Usually, prepared yellow mustard, and sweet pickle relish are added to this dish, with no bacon. This was better.
Just another take on an old, but great standby dinner. Amazing what you can think up when you don't have all of the normal ingredients for something.
I mean, this was almost a no-brainer recipe. A 7 year old could create it.Seeeeeeya; Chief Longwind of the North
