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Wicked Potato Salad
I built a little different potato salad than what’s normal around here. This is a wetter salad and doesn’t contain mustard. It’s excellent, easy, and ranks high, maybe my new regular. The ribs are leftovers, I’ll point you to that recipe.
Course
Side Dish
Cuisine
American
Prep Time
15
minutes
Cook Time
15
minutes
Total Time
30
minutes
Servings
5
Calories
2378
kcal
Author
Shawn
Ingredients
½
cup
mayonnaise
½
cup
blue cheese dressing
Ranch works too.
2.5
lb
potatoes
8
oz
eggs
='s 4 boiled
4
oz
bacon
thick cooked, cut in 1 inch pieces.
¼
cup
onion
fine chopped purple, red, yellow
¼
cup
red wine vinegar
2
tsp
garlic
='s 2 cloves fine chopped and or smashed
1
tsp
salt
1
tsp
pepper
USA
-
Euro
Instructions
Get a pot of room temp water on stove big enough to house your taters and eggs.
Peel, clean, and cut potatoes into about 2 inch hunks.
Add potatoes and egg to room temp water. Eggs on top.
Turn heat on high. Doing heat this way will keep eggs from splitting when boiling.
When boiling starts set timer for 10 minutes.
In a bowl mix up purple onions, cucumber, garlic, vinegar, salt, and pepper. If you can do this a day ahead of time it’s a lil better.
At 10 minutes push fork in a potato. If it goes in easy they’re ready.
Strain the potatoes and eggs.
Put potatoes back in pot and leave eggs under running cool water in sink.
When eggs are cool peeled throw in with potatoes.
Add , mayonnaise, dressing, and bacon.
Strain ¼ cup of the cucumber mixture and add to pot.
With a potato masher mash everything together but leaving lumpy.
Roll the potato salad with a spoon in pot to make sure it’s all incorporated.
Great on day one better on day two.
Splash of hot sauce is up to you!
Notes
Rib Recipe HERE
Nutrition
Serving:
355
g
|
Calories:
2378
kcal
|
Carbohydrates:
155
g
|
Protein:
80
g
|
Fat:
160
g
|
Saturated Fat:
39
g
|
Cholesterol:
967
mg
|
Sodium:
5381
mg
|
Potassium:
5279
mg
|
Fiber:
30
g
|
Sugar:
8
g
|
Vitamin A:
1295
IU
|
Vitamin C:
134
mg
|
Calcium:
586
mg
|
Iron:
42.5
mg