Creamy Potato Salad
Author: Sugar n' Spice Gals
Recipe type: salad
Serves: 12
- 13-15 small potatoes (I like yellow potatoes) peeled, cut and cooked.
- 8-10 hard boiled eggs chopped
- 4-5 celery stalks chopped
- 1 lb. bacon cooked and crumbled
- 1½ cups mayonnaise
- 3 Tbsp. mustard
- 1 Tbsp. sugar (add to taste, I like a little sweeter)
- 5-7 shakes of salad supreme seasoning (about 2 tsp.)
- Cook your potatoes. (Be careful not to over cook or they will turn mushy)
- Chop your boiled eggs. (I save 1 or 2 for garnish)
- Hint: If you use older eggs, eggs that are getting close to the expiration date on the carton, they will peel so much easier.)
- While potatoes and eggs are cooking, fry the bacon and chop the celery.
- In a large bowl combine the potatoes, bacon, celery and eggs.
- In a smaller bowl, combine the mayonnaise, mustard and sugar.
- Combine with the potatoes. Add the salad supreme and stir the ingredients together.
- Keep chilled in the refrigerator till ready to serve
SUMMER HINT: DONT KEEP YOUR POTATO SALAD OUT OF THE FRIDGE FOR LONGER THEN A ½ HOUR. IT IS BEST TO SERVE IT ON A BOWL OF ICE.
Recipe by Sugar n' Spice Gals at https://sugar-n-spicegals.com/creamy-potato-salad/
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