extreme potato salad

May 29, 2020

“Rain rain go away...but if it doesn’t, here is a recipe that you can make today for when the sun comes out tomorrow! People at the picnic will go gaga for this potato salad with a twist. Enjoy!” -Chef Ant

What you’ll need:

~12 servings

• 6 red bliss potatoes

• 2 1/2 strips Applewood bacon, chopped

• 1/2 quart mayo

• 2 dozen scallions, sliced on bias

• 1 1/2 cups sweet relish

• 1 cup dijon

• 3 tbsp granulated garlic

• 2 tbsp granulated onion

• 1/4 cup Cholula

• 1/2 cup grain mustard

• 15 peppadew, minced

• 2 tbsp worchester

• 1/2 cup parsley

• 2 1/2 tbsp salt

• 1 tbsp pepper

Instructions:

• Put potatoes in large stock pot, fill with cold water

• Salt water heavily

• Bring to boil

• Turn to simmer

• Cook until fork tender, around 30/45 minutes

• Drain and place in the fridge to chill

• Mix the rest of the ingredients in a large bowl

• After potatoes have chilled, cut them up & mix with ingredients

• Taste

never miss new recipes!

sign up with your email address to receive blog post updates each week.