| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
6 |
To 8 |
INGREDIENTS
| 6 |
|
Russet Potatoes; with skins left on, (up to 8) |
| 8 |
|
Or 9 strips of Bacon; fried and crumbled |
| 2 |
|
Or 3 small Onions; chopped |
| 3 |
tb |
Pimiento; chopped |
| 1/3 |
c |
Sweet Pickle Relish |
| 1/3 |
c |
Brown Mustard |
| 2 |
c |
Mayonnaise |
INSTRUCTIONS
Rinse and scrub the potatoes, making sure to leave the skins intact. Cut
the potatoes into uniform sizes for cooking. Place potatoes in a pot of
lightly salted water over high heat.
After the pot boils, reduce heat to medium and cook for 20 minutes. Drain
excess water from the cooked potatoes and let cool, then chunk or slice
into bite-sized pieces.
Meanwhile, cook the bacon strips in a large skillet over medium-high heat.
Drain excess fat on paper towels, reserving a bit of the drippings for the
salad dressing. When the bacon is cool enough to handle, crumble and set
aside.
In a small mixing bowl, blend together the chopped onions, pimiento, sweet
pickle relish, brown mustard, and mayonnaise.
Add the crumbled bacon to the potato pieces and drizzle a bit of the bacon
drippings over the top. Add the prepared salad dressing and toss to evenly
coat the potatoes.
Refrigerate overnight and toss the mixture again before serving.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jun 2, 1999, converted by MM_Buster v2.0l.
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