Awhile back, Ray Beery saw that we had a foodie blog and asked for a good recipe for German Potato Salad. I reached out to pal Rita Leake ( who recently did me the honor of bumping into me at Boston's Logan Airport as we each were making our way home from New England...another story) and she sent me this:
Tangy Potato Salad
Prep Time: 25 Minutes Ready In: 25 Minutes
Servings: 12
INGREDIENTS:
12 medium red potatoes
1 medium onion, finely chopped
3 hard-cooked eggs, chopped
2 dill pickles, finely chopped
2 tablespoons snipped fresh parsley
3/4 cup chicken broth 3/4 cup mayonnaise or salad dressing
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 tomatoes, cubed
6 bacon strips, cooked and crumbled
DIRECTIONS:
1. Cook potatoes in boiling salted water until tender. Drain; cool
slightly. Peel and slice potatoes; combine with onion, eggs, pickles and
parsley in a large salad bowl. Set aside. Heat chicken broth until warm;
remove from the heat. Add mayonnaise, salt, pepper and garlic powder; mix
until smooth. Pour over potato mixture and mix lightly. Cover and chill.
Just before serving, gently stir in tomatoes and bacon.
No comments:
Post a Comment