The next time you’re planning a picnic, don’t forget the pickle. Consider this potato salad recipe for your next gathering.
Red, White and Blue Savory Potato Salad
Serves 8 to 10
Ingredients:
- 6 large red potatoes, unpeeled
- 4 hard-boiled eggs, peeled
- 4 small green onions, thinly sliced (white and light green part only)
- 6 slices maple-smoked bacon
- 1/2 cup blue cheese crumbles (or one 4-ounce package)
Dressing
- 11/2 cups mayonnaise
- 1/3 cup minced Del Monte® Organic Sweet Bread & Butter Chips
- 1 tablespoon cider vinegar
- 2 tablespoons reserved bacon drippings
- 1 tablespoon prepared mustard
- 1/4 teaspoon celery seed (ground or whole)
- 1/4 teaspoon Tabasco® sauce
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
Directions:
-
In a large pot of salted, boiling water, cook potatoes until fork tender. Drain; set aside. Cook and crumble bacon, reserving two tablespoons of drippings. In a medium bowl, stir together all dressing ingredients. If thinner dressing is desired, add small amounts of liquid from the pickle jar.
-
While potatoes are still warm, cut into small chunks. In a deep glass bowl, layer 1/3 potatoes, eggs and onions. Top each layer with 1/3 portion of dressing. Repeat two more times, ending with dressing. Top with crumbled bacon and blue cheese.
And now there is an organic choice of pickles. Del Monte® offers the first line of USDA-certified organic pickles, available in supermarkets and retail outlets offering natural and organic foods nationwide. I personally use the good old Vlasic.
Until Next Time… Be Well!
Kind Regards,
RSN
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Tired of Exercising and Dieting?
It’s Time to Try BioPls Slim Pro
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=