Thilda's Potato and Egg Salad
Erin
Good Housekeeping contest winner recipe.
ingredients
- 5 pounds all-purpose potatoes, peeled and cut into 1-inch chunks
- 6 large eggs
- 1/2 pound sliced bacon
- 1 cup mayonnaise
- 1/3 cup Dijon mustard
- 3/4 teaspoon adobo, substitute 1/2 teaspoon salt plus 1/4 teaspoon black pepper
- 1/4 cup dill pickles, chopped
directions
- 1
In 5-quart saucepot, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to medium-low; cover and simmer 10 to 12 minutes or until potatoes are fork-tender. Drain potatoes; cool slightly.
- 2
While potatoes are cooking, hard-cook eggs: In 3-quart saucepan, place eggs and enough cold water to cover by at least 1 inch. Heat to boiling over high heat. Remove pan from heat; cover and let stand 15 minutes. Pour off hot water and run cold water over eggs to cool. Remove shells. Cut eggs into 1/2-inch chunks.
- 3
In nonstick 12-inch skillet, cook bacon over medium-low heat until browned. Drain bacon on papertowels; crumble.
- 4
In large bowl, mix mayonnaise, mustard, and adobo (or salt and pepper). Add warm potatoes, bacon, and pickles to bowl with mayonnaise mixture; stir with rubber spatula to combine. Gently stir in eggs. Serve warm or cover and refrigerate up to 2 days.
Source: Donna
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