Sara’s Potato Salad

If you haven’t read my bio on the blog then you don’t know that I learned to cook from a friend that’s 25 years older than me and the best cook I know. She has cooked with Martha Stewart and ran a very successful catering company in Massachusetts.

I was I could take credit for this amazing recipe as it’s one of the most requested items. I can’t believe it has taken me this long to post about it. I think I don’t make it often because I hate peeling potatoes.

Here is the finished product. This batch is extra yellow from the farm fresh local eggs I get delivered which have the most beautiful yolks.

12 small red, white or combo of both potatoes peeled and diced into bite size pieces- key is not too big or small

3 celery stalks-finely diced

1/4 of a red onion finely diced

4 pieces of cooked bacon- crumbled

2 hard boiled eggs- chopped

Dressing- mix 1/2 cup of Mayo, 2 tablespoons of Dijon mustard, 1 tablespoon of evoo, teaspoon of salt and large teaspoon of lemon pepper seasoning. Mix and set aside

Boil diced potatoes until fork tender. Check after 5-6 minutes of boiling. You do not want them to crumble. If a fork pricks into them smoothly drain and cool.

Once cooled add next four ingredients and the dressing. Mix well and put in the frig for 4-6 hours before serving.

The best picnic side! Enjoy!

Published by Lem0815

Mother of two and wife to my junior high sweetheart. I believe the key to life is balance and the key to healthy eating is to not restrict and incorporate fruits and vegetables into every meal.

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