...a God to serve...a family to love... a work to do...

My Best Potato Salad Recipe

I thought you might like this recipe, especially for family gatherings and special days. Its a favorite of my whole family. I’ve been making it for years and learned it from my Mother.

The measurements are approximate, its one of those recipes you add things according to your own taste. I don’t have a picture of my potato salad!  I’ll try to get one this weekend for you.

5#  Yukon Gold potatoes, scrubbed but not peeled
Mayonnaise
Sour cream
Green onions
15 leaves fresh basil. Stack the leaves, roll them up into a cigar shape and then cut the roll into thin strips.
5 sprigs fresh thyme. Strip all the leaves off the stems and use the leaves whole.
about 1/2 cup chopped Italian parsely
Fresh asparagus, steamed to crisp tender and cut into 1 inch pieces
5 small sweet gherkins, diced
4 boiled eggs, chopped
salt
pepper
Cooked and diced bacon

Bring a large pot of water and the scrubbed potatoes to a boil. Let simmer for about 30 minutes or until the potatoes are tender but not mushy. This is really important. You want the potatoes to be done but not falling apart so watch them as they cook.

After they are done, pour all the water out, leave the potatoes in the pot and allow all the moisture to evaporate from the pan.

When the potatoes are cool enough to touch, chop them into a little bigger than bite sized pieces.
Season the potatoes lightly with salt.

Now add all the other ingredients and equal amounts of sour cream and mayo. Start with 1 cup each and add more as needed.

Taste and season with salt and black pepper.
Top with cooked, chopped bacon and serve.

This should be refrigerated until you’re ready to serve it, but take it out of the frig at least 30 minutes ahead and allow to come to room temperature.

1 Comment

  1. Debbie

    This one sounds great! I will make it this summer. Thanks for sharing.

    Blessings,
    Debbie