Tangy Potato Salad
3 hard-cooked eggs, chopped
1 carton (8 ounces) French onion dip
1/2 cup dill pickle relish
1/2 teaspoon salt
1/2 teaspoon pepper
Leaf lettuce, optional
My potato salad is so easy, I can
quickly put it together in the kitchen of our trailer home on the lake. I've
shared the recipe with our three daughters, and it's become a signature dish
with all of them. Our grandchildren eat it up.
8 cups cubed peeled cooked potatoes
(about 11 medium)
10 bacon strips, cooked and crumbled3 hard-cooked eggs, chopped
1 carton (8 ounces) French onion dip
1/2 cup dill pickle relish
1/2 teaspoon salt
1/2 teaspoon pepper
Leaf lettuce, optional
In a large bowl, combine the potatoes,
bacon and eggs. In a small bowl, combine the dip, relish, salt and pepper. Stir
into potato mixture. Cover and refrigerate for at least 2 hours. Serve in a
lettuce-lined bowl if desired. Yield: 10-12 servings.
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