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Potato Salad with a twist.

1-2 lbs red skinned potatoes cut into cubes (try to make them about the same size)

4-5 hard boiled eggs

1/4 cup chopped red onion                                                                                                                                                                                

2 Tabls. chopped parsleyDSCN0336

6 strips bacon, cooked, cooled and chopped into small pieces

2 ears of  fresh corn, kernels removed from cobs

about 1/2  to 3/4 cup  Mayonnaise (more if necessary)

salt and pepper to taste

Boil potatoes for about 12-15 minutes in salted water. Test during cooking time to see if cooked but firm. You don’t want mashed potato salad, although I did  that once and it was actually pretty good.  Drain potatoes in a colander, let them cool and dry out a little.
Meanwhile chop eggs and put into a bowl. Add chopped onion, parsley, bacon, corn kernels and salt and pepper. Mix well. Add potatoes and mix gently. Add mayonnaise and fold into mixture. Garnish with parsley.
My daughter said to me that she likes my potato salad  the way I always made it, without the corn, but my husband loves it with the corn. So either way, whatever your preference.

3 comments to Potato Salad with a twist.

  • Cindy

    Found your recipe, Judy! It was delicious. I will try it.

  • judyball11

    Thanks Cindy! I hope you will check out the other recipes and look for new posts.

  • judyball11

    Thanks Karen. Coming from a good cook like yourself, it was a great compliment! I am looking forward to sharing your authentic Swedish recipes for the Christmas holidays.

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