Maggie's Potato Salad
Created by Puppitypup on October 15, 2014
- Servings: 8
- Prep Time: 25m
- Cook Time: 15m
- Recipe #14610
Ingredients
- DRESSING
- 3/8 cup mayonnaise
- 3/8 cup sour cream
- 1 tablespoon dijon mustard
- 1 tablespoon vinegar
- 1 tablespoon red wine vinegar
- 1 teaspoon crushed garlic
- Fresh ground pepper
- BOIL
- 2 1/2 pounds red potatoes (baby)
- 2 teaspoons kosher salt, for boiling
- SALAD
- 4 bacon slices
- 1/2 red onion, diced
- 1/2 teaspoon kosher salt
- 3 large eggs, (boiled, coarsely chopped)
- 3 green onions, sliced
- 2 ounces green chilies
- 1 can (4 ounce) sliced olives
- Garnish
- Fresh parsley
- Chili powder
- Cumin
How to Make
-
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.
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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.
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Step 4: When potatoes are done, drain and immediately add remaining salt, bacon, onion and bacon grease.
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Step 5: Drain green chilies and olives, add to potatoes along with boiled eggs.
Nutritional Facts
- 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