Maggie's Potato Salad
Recipe: #14610
October 15, 2014
Categories: Salads, Potato Salad, Potatoes, Baby Shower, Birthday, Brunch, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, July 4th, Mothers Day, Picnic, Potluck, Sunday Dinner, more
"Potato Salad with a Mexican flair, from my friend Maggie. Make it up the day before so the flavors have time to permeate the potatoes. Maggie was an inspiring woman, first female president of our local rotary club. She and her husband Vince were married over 60 years before passing away within days of each other. That's what I call true love."
Original is 8 servings
Ingredients
- DRESSING
-
-
-
-
-
-
-
- BOIL
-
-
- SALAD
-
-
-
-
-
-
-
- Garnish
-
-
-
Nutritional
- Serving Size: 1 (232.7 g)
- Calories 199
- Total Fat - 7.9 g
- Saturated Fat - 2.7 g
- Cholesterol - 90.4 mg
- Sodium - 1165.9 mg
- Total Carbohydrate - 23.5 g
- Dietary Fiber - 4.6 g
- Sugars - 1.9 g
- Protein - 9.3 g
- Calcium - 87.9 mg
- Iron - 5.1 mg
- Vitamin C - 20.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Be ready for when the potatoes are done. The other ingredients have to be added immediately while potatoes are still piping hot. Mix up dressing and set aside.
Step 2
Don't peel the potatoes. Place in a pan with salt, cover and bring to a boil, then simmer for about 8 minutes or until tender.
Step 3
Meanwhile, fry bacon until crisp. Drain on a paper towel and cool, but do not discard bacon grease from pan. Saute onion in bacon grease.
Step 4
When potatoes are done, drain and immediately add remaining salt, bacon, onion and bacon grease.
Step 5
Drain green chilies and olives, add to potatoes along with boiled eggs.
Tips
No special items needed.
0 Reviews
You'll Also Love
