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Buckwheat
Posted May 07, 2006 01:27 PM
We had BBQ yesterday for my SIL birthday and we served this salad along with BBQ brisket, ribs,baked beans, green salad, Mac & cheese, green beans, Peach cobbler, corn muffins, etc.
Today I am eating the left-overs, but I have baked two sweet potato pies to go along with it
FRIED RED POTATO SALAD
6 large eggs
Sme oil
1 pound of baccon
4 pounds red potatoes
About 1 & 1/2 cups good mayo
1/2 cup dill pickle relish
Creole seasoning to taste
Sliced green onions (optional)
Cover the eggs with water in a large pot and bring to a boil over meduim heat. Cover them, remove from the heat and allow to stand about 18 minutes.
Drain, run under cold water until cool, peel and chop the eggs.
Heat the oil med hot.
Fry each piece of bacon until crisp, and drain on paper towles.
Crumble the bacon.
Scrub the potatoes and rinse with cold water.
Cut into 1 inch cubes. You can peel them if you want, but the peels on gave the dish more color.
Allow to dry
Fry the potatoes in the hot oil (with bacon drippings)
for about 5-7 minutes or until they are tender and golden brown.
Drain on paper towel.
ASSEMBLY:
Place warm potatoes in a large bowl.
Sprinkle with the Creole seasonings and toss well.
Add the bacon, eggs, mayo and relish and toss until well mixed, and the potatoes are coated.
NOTE: I sprinkled green onions over the top, but you don't have to
You can also make this recipe your own by adding any other seasonings you would like, but taste this recipe before you go adding anything.
Posted May 07, 2006 01:27 PM
We had BBQ yesterday for my SIL birthday and we served this salad along with BBQ brisket, ribs,baked beans, green salad, Mac & cheese, green beans, Peach cobbler, corn muffins, etc.
Today I am eating the left-overs, but I have baked two sweet potato pies to go along with it
FRIED RED POTATO SALAD
6 large eggs
Sme oil
1 pound of baccon
4 pounds red potatoes
About 1 & 1/2 cups good mayo
1/2 cup dill pickle relish
Creole seasoning to taste
Sliced green onions (optional)
Cover the eggs with water in a large pot and bring to a boil over meduim heat. Cover them, remove from the heat and allow to stand about 18 minutes.
Drain, run under cold water until cool, peel and chop the eggs.
Heat the oil med hot.
Fry each piece of bacon until crisp, and drain on paper towles.
Crumble the bacon.
Scrub the potatoes and rinse with cold water.
Cut into 1 inch cubes. You can peel them if you want, but the peels on gave the dish more color.
Allow to dry
Fry the potatoes in the hot oil (with bacon drippings)
for about 5-7 minutes or until they are tender and golden brown.
Drain on paper towel.
ASSEMBLY:
Place warm potatoes in a large bowl.
Sprinkle with the Creole seasonings and toss well.
Add the bacon, eggs, mayo and relish and toss until well mixed, and the potatoes are coated.
NOTE: I sprinkled green onions over the top, but you don't have to
You can also make this recipe your own by adding any other seasonings you would like, but taste this recipe before you go adding anything.