The Perfect Southern Potato Salad

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Name: Perfect Potato Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American-South
Ingredients: 3 pounds Russet potatoes Cut in 1/8ths; 1 1/4 cups Dukes Mayo; 2 1/2 tablespoons Sweet pickle relish; 3 Green onions White tops sliced. Green part chopped and reserved for garlish.; 4 Slices Turkey Bacon; 1 tablespoon Dill Chopped; 1/2 teaspoon Kosher Salt; 1/2 teaspoon Fresh ground black pepper; 1 teaspoon Garlic powder; 1 teaspoon Paprika; 5 Large eggs boiled; 1/4 cup Dijon mustard

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INGREDIENTS

3 pounds Russet potatoes ; Cut in 1/8ths
1 1/4 cups Dukes Mayo
2 1/2 tablespoons Sweet pickle relish
3 Green onions ; White tops sliced. Green part chopped and reserved for garlish.
4 Slices Turkey Bacon
1 tablespoon Dill ; Chopped
1/2 teaspoon Kosher Salt
1/2 teaspoon Fresh ground black pepper
1 teaspoon Garlic powder
1 teaspoon Paprika
5 Large eggs ; boiled
1/4 cup Dijon mustard

INSTRUCTIONS

Cut the potatoes in 1/8 cubes, cover with cold water, and boil until fork tender (about 30 minutes). Drain and set aside to cool.

Break up the potatoes lightly with a potato masher. Not too much. You don't want to end up with mushy potatoes - just bit sized chunks.

Cook the bacon, chop in to small pieces, then set aside.

Boil eggs, let cool, then chop.

Mix mayo, Dijon mustard, relish, dill, garlic powder, paprika, salt, and pepper. Fold the mayo dressing into the potatoes. Taste the mixture and adjust seasoning if needed. Fold in chopped eggs and white tops of green onions.

Garnish final dish with bacon pieces, bottom part of the green onions, and a few dashes of paprika for color.

Enjoy!

NOTES

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Perfect Potato Salad

3 pounds Russet potatoes Cut in 1/8ths
1 1/4 cups Dukes Mayo
2 1/2 tablespoons Sweet pickle relish
3 Green onions White tops sliced. Green part chopped and reserved for garlish.
4 Slices Turkey Bacon
1 tablespoon Dill Chopped
1/2 teaspoon Kosher Salt
1/2 teaspoon Fresh ground black pepper
1 teaspoon Garlic powder
1 teaspoon Paprika
5 Large eggs boiled
1/4 cup Dijon mustard

Cut the potatoes in 1/8 cubes, cover with cold water, and boil until fork tender (about 30 minutes). Drain and set aside to cool.
Break up the potatoes lightly with a potato masher. Not too much. You don't want to end up with mushy potatoes - just bit sized chunks.

Cook the bacon, chop in to small pieces, then set aside.

Boil eggs, let cool, then chop.

Garnish final dish with bacon pieces, bottom part of the green onions, and a few dashes of paprika for color.

Enjoy!

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Nutrition

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Serving Size: 1 Serving (360g)
Recipe Makes: 8 Servings

Calories: 439
Calories from Fat: 202 (46%)

Amt Per Serving		% DV

	Total Fat 22.5g	30 %
	Saturated Fat 7g	35 %
	Monounsaturated Fat 9g
	Polyunsanturated Fat 3g
Cholesterol 670.5mg		206 %
Sodium 544.7mg		19 %
Potassium 995.1mg		26 %
Total Carbohydrate 35.4g		10 %
	Dietary Fiber 3g	12 %
	Sugars, other 32.4g
Protein 25.6g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 439

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