I was asked to prepare my Texas country potato salad for a big birthday party today, so I thought to share the recipe with you. I found it a few years ago on FoodNetwork.Com, and I tried it since I was new to Texas.
It’s a rustic version that’s extremely easy to make and it never fails to go over big time! This recipe yields 4 servings but it easily converts depending on the number of servings needed. (I used 5 pounds of potatoes and multiplied all the ingredients by 5.) Make it this weekend for your Father’s Day Cookout.
4 Strips of bacon
1 Pound small red potatoes, unpeeled
1 Scallion, sliced
1 Boiled egg, chopped
1/4 Cup mayonnaise
1 teaspoon Dijon mustard
Salt & Pepper
Cook bacon till crisp, reserving a few tablespoons of pan drippings. Crumble and set aside.
Put the potatoes in a large pot and cover with water. Add salt and a few tablespoons of bacon grease and bring to a boil over medium-high heat. Cook 15-20 minutes until the potatoes are tender, drain and let cool.
While your potatoes are boiling, chop your egg and scallion.
In a small bowl mix the mayo, Dijon mustard and salt & pepper to make the dressing.
Chop the potatoes into bite sized pieces, and toss with dressing, onion, egg and bacon. Serve chilled.
That’s it; that’s all there is to it!
Maybe dad would enjoy reading LUCCI-THE NO SMOOCHIE POOCHIE to the kids while having his potato salad. *hint, hint, wink, wink*