- 1
Ingredients
- 4 pounds russet potatoes, peeled, cut into nickle sized cubes
- 4 large eggs*, hard-boiled
- 3/4 cup sweet salad pickle cubes drained
- 1 medium red onion diced small
- 3/4 cup (or to taste) real mayonnaise
- 1/2 cup bacon bits
- 1 tablespoon (or to taste) salt
- 1 tablespoon (or to taste) pepper
Preparation
Step 1
*For best hard boiled eggs: Place eggs into sauce pan covered with cold water and bring to boil; when boiling begins, time for 11 minutes. After 11 minutes place eggs in bowl of ice water to stop cooking.
Cut 3 of the eggs into large pieces. Reserve 1 egg for garnish.
Place potato cubes in sauce pan of cold water and bring to low boil. Cook 10-12 minutes or until just starting to be tender when pierced with fork. Do not over cook or salad will be mushy.
Drain water completely from potatoes.
Mix together the potatoes, pickles, mayonnaise, part of the bacon bits (save some to garnish), onion. Gently toss the eggs in last so they will hold their shape better.
Top with the reserved egg, sliced, and the reserved bacon bits.