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Thursday, August 23, 2012

Amazing... really amazing Potato Salad!

First of all! Don't forget our Coffee Friday party tomorrow! :) Just add some "coffee to your post", link back to us... and link it up! We'll have a very, very special Featured Blogger! A creative gal with a great blog with lots of personality! she'll bring some "Salsa" to our Blog... you'll see! ... I am actually writing this on Wednesday night because I just got home from a Meeting at Church, so if you've sent me an e-mail, tweet or left a comment, don't think I am ignoring you... it's just been very busy and I'll get to it... I promise!

Now... the recipe!

This Potato Salad Deserves 10 stars out of five! (I know... it doesn't make sense) but that's how GREAT it is!

Everywhere I take it is a big HIT! And people are always asking for more (and for the recipe too!)

I am a little zealous with the recipe, because even when it's originally from "All recipes" I made big changes, twists and some little tricks that I am willing (am I? I can't believe I am actually doing this) to share with you!

-sigh- Ok... here we go...

Potato and Bacon Salad
(Totally transformed recipe from


  • 5 eggs
  • 4 slices bacon
  • About 4 tablespoons yellow mustard (or to taste)
  • 2 tbsp. apple cider vinegar
  • 1 cup mayonnaise
  • 3 stalks celery, minced
  • 5 big red potatoes potatoes peeled and cut to about a "big bite" size
  • 4 tablespoons chopped fresh parsley (divided)
  • 1/2 red onion chopped
  • salt and pepper to taste


  1. Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until fork tender. As soon as they are ready drain and transfer them to a big baking tray or jelly roll pan and drizzle them with the apple cider vinegar and mustard, gently tossing so they are perfectly coated, season them with some salt and pepper, let cool (you can place them in the fridge).
  2. Meanwhile, place eggs in a saucepan and cover with cold water. When water is about to start boiling remove immediately from the heat. Cover and let eggs stand in hot water for 10 minutes. Never let the water boil (if the water boils with the eggs in it that causes the yolk to get gray and it's not pretty). Remove from hot water and peel as soon as the heat allows it, don't let them cool off completely or it will be harder to peel them and keep them nice.
  3. Peel the eggs, cut them in quarters and set aside.
  4. Cook bacon slices in the microwave for about 4 minutes until crisp, or fry in a skillet over medium-high heat. Crumble the bacon slices and set aside (divided).
  5. Once the potatoes have cooled off transfer to a big bowl, add the quartered eggs, mayonnaise, celery, onions, 3 tbsp. of parsley, half of the bacon crumbs and add a pinch of salt and pepper if necessary, gently fold all the ingredients together until evenly coated. Garnish with remaining bacon and parsley over the top. 
 This goes great with Rotissery Style Roasted Chicken (check the video at the end for my recipe)
Note: It is very important to coat the potatoes with the mustard and vinegar while they are still very, very hot because this will allow the potatoes to absorb the acidity and flavor of the mustard/vinegar and will make the potatoes flavorful all the way through not just "coated with flavor" but bland in the inside. Trust me, this will make for a PERFECT salad.


And here is the video for the rotisserie chicken, trust me, you won't want to buy it again! Forget about dry chicken breast!

Linking up with: Simple Lives Thursday
and: Serenity Now

Paloma K.

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