Charleys "one Case" Potatoe Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Salads | 12 | Servings | |
INGREDIENTS
| 4 | lb | Potatoes, Diced |
| 8 | Egg, Diced | |
| 7 | oz | Pimiento, Chopped |
| 1 | c | Mayonnaise |
| 3 | t | Prepared mustard |
| 2 | Onions, Diced | |
| 2 | t | Salt |
| Lettuce leaves, Optional | ||
| 1/4 | lb | Bacon slices, Diced |
| 2 | T | Celery Salt |
| 4 | Jalapenos, Chopped | |
| 2 | T | Black pepper |
| 5 | T | Pickle relish, Dill or Sweet |
INSTRUCTIONS
In large saucepan, cover potatoes with water, and cook until tender but firm. Drain and cool. Boil eggs and dice. Fry bacon until crisp. Combine egg , bacon, jalapenos, pimientos, mayonnaise, mustard, onions, salt, celery salt, and pepper Stir in cooled potatoes. Cover and chill. Serve on lettuce leaves, if desired. NOTES : This recipe started out as Charleys "Six Pack" Potatoe Salad....but....a couple friends came over while we were putting this gem together and hence....Charleys "One Case" Potatoe Salad made its debut...<g> I'm always open to suggestions and comments...so it you have any send to me at..cvanbure@nctsdg.navy.mil
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Nutrition (calculated from recipe ingredients)
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Calories: 313
Calories From Fat: 122
Total Fat: 13.8g
Cholesterol: 135.1mg
Sodium: 1810.4mg
Potassium: 646.7mg
Carbohydrates: 42.4g
Fiber: 3.9g
Sugar: 3.8g
Protein: 8.9g