Maggie's Potato Salad

Recipe by puppitypup
READY IN: 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • MAIN INGREDIENTS.
  • Don't peel the potatoes. Place in large pot with 1 t kosher salt, cover and bring to a boil. Reduce to a simmer and continue cooking for 8 minutes.
  • Drain potatoes, transfer to large bowl and cut into quarters. Salt before they cool. (If using regular table salt, use less.).
  • Fry bacon until crisp, drain on paper towels and cool. Then tear into small pieces and add to cooked, quartered potatoes.
  • Fry onion in bacon grease until translucent. Add onion AND bacon grease to bowl with potatoes and bacon. Don't leave out the bacon grease, it adds too much flavor!
  • Add green onions, green chilies, olives and eggs to bowl.
  • DRESSING.
  • Mix remaining ingredients, except chili powder, in small bowl and pour over potatoes. Stir well. Sprinkle chili powder over top.
  • REFRIGERATE.
  • Refrigerate for at least a few hours. Taste improves exponentially if made up 12-24 hours ahead of time.
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