Category: Salads Salads
Created on Sunday, 19 August 2012 22:57 19 August 2012
Written by Rebecca Devereaux Rebecca Devereaux
4 pounds of Red Skin Potatoes (I like the Klondike Rose) They are smaller and do not fall apart!
2 bunches of green onions (diced small)
10 boiled eggs
1 pound of crispy cooked bacon
1 cup sour cream
1 cup mayonnaise
salt and pepper to taste
To start clean and cut your potatoes into bite size pieces. Place in large saucepan fill with water until completely covered. Salt water generously about 2 Tbsp. (Add eggs into water to boil them at the same time) Cook bacon until crispy. I put my bacon on a cookie sheet and cook in the oven on 350 degrees until bacon is crisp. It cooks the pieces evenly without babysitting.
Once potatoes are cooked. Fork soft! Drain the water out of pan, remove the hard boiled eggs. Run eggs under cold water. This stops the cooking process. Let potatoes cool for about 1 hour. Chop green onions place in a bowl. Crumble bacon into bowl. Chop the boiled eggs into bite size pieces add to bowl. Add sour cream, mayonnaise and salt and pepper to taste. Once the potatoes have cooled add to mixture. Carefully fold together you do not want to break up the potatoes.
It is best to let potato salad to set overnight in the refrigerator. This lets all the flavors marry. If you do not have time, it is still ready to eat! Hope that you enjoy!