Peggy's Potato Salad
- Ready In:
- 3hrs
- Ingredients:
- 9
- Serves:
-
6-12
ingredients
- 6 -12 small white potatoes, unpeeled
- 6 -12 eggs, hard boiled
- 1 bunch green onion, chopped
- 1⁄2 - 1 cup imitation bacon bits
- 1⁄2 - 1 quart of best foods mayonnaise
- 1 teaspoon dill weed (optional)
- 1⁄2 teaspoon yellow mustard (optional)
- 1 teaspoon pickle relish (optional)
- salt
directions
- Boil the potatoes, hard-boil the eggs. Use a dishtowel to rub the jackets off the cooked and cooled potatoes. Chop these in 1/4" to 1/2" chunks. Peel and chop the cooked and cooled eggs. Chop the green onions. Mix the potatoes, eggs, green onions and imitation bacon bits in a large bowl. Add enough mayonaisse to moisten the ingredients, but not so much that you drown them in mayonaisse. Add salt lightly and mix thoroughly. Do not over-salt.
- Best made at least one day ahead. Keep refrigerated.
- Optionally add Dill Weed, Yellow Mustard and Pickle Relish in small amounts. My mother never added these items, but I've found that they add something to the finished potato salad.
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RECIPE SUBMITTED BY
Stay-at-home dad, full-time homemaker. I like to cook things the kids will eat.