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Ingredients
- 2 1/2 pounds russet potatoes, peeled and sliced into 1/4-inch rounds
- 1 T. salt, divided
- 4 slices bacon
- 2/3 cup thinly sliced red onion
- 1 clove garlic, minced
- 1 2/3 cups mayonnaise
- 3 T. diced pimiento
- 1 T. yellow mustard
- 1 T. cider vinegar
- 1 T. sugar
- 3/4 t. salt
- 1/2 t. celery seed
- 1/4 t. ground red pepper
- 1 hard-boiled egg, chopped
- Garnish: sliced green onion
Details
Servings 8
Preparation
Step 1
1. In a stockpot, place potatoes; cover with cold water, and add 2 t. salt. Bring to a boil over medium-high heat; reduce heat to a simmer, and cook for 7 to 8 mintes or just until fork tender; drain.
2. In large skillet, cook bacon until crisp. Remove bacon to paper towels to drain, reserving 1 T. drippings in skillet. Crumble bacon, and set aside.
3. Add onion and garlic to skillet; cook for 7 minutes or until tender, stirring often. Stir in mayonnaise, pimiento, mustard, vinegar, sugar, salt, celery seed, red pepper, and remaining 1 t. salt. Cook for 1 minute; remove from heat. Add potatoes, chopped egg, and crumbled bacon, tossing gently to coat. Serve warm or chilled. Garnish with green onion.
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