Please fill in your e-mail address to be included in our newsletter.
You may opt out at any time.

close this box

cheap viagra at lowest price

Picnic Potato Salad

by Tom Fleming


10 lb. Red “B” potatoes

1 lb. Apple-smoked bacon

2 Medium red onions minced

1 TBSP Fresh minced garlic

2 Ribs celery, minced

3 Cups mayonnaise

¼ Cup Dijon mustard

1/8 Cup apple cider vinegar

Salt and pepper to taste


Wash and place potatoes in a large pot with cold water. Cook over medium high heat until knife tender. While potatoes are cooking place bacon in skillet and cook till crispy. Remove from pan and add onions, celery and garlic. Cook over medium heat until translucent and reserve. Chop bacon into medium pieces.

In large bowl combine mayonnaise, mustard, vinegar, and vegetable mixture. When potatoes are finished, remove from pot and allow to cool to touch. Use a paring knife to peel skin and reserve potato. Cut potato into medium diced and add to mayonnaise mixture. Add chop bacon and season to taste with salt and pepper.

Related Posts on

Share this post:
  • Facebook
  • MySpace
  • Google
  • Digg
  • LinkedIn
Email This Post
Print This Post

What Do You Think? Leave Us Your Comment.