The next time you’re planning a picnic, don’t forget the pickle’s place at the table when preparing your menu. Consider this potato salad recipe for your next gathering.
Red, White and Blue Savory Potato Salad
Serves 8 to 10
6 large red potatoes, unpeeled
4 hard-boiled eggs, peeled
4 small green onions, thinly sliced (white and light green part only)
6 slices maple-smoked bacon
1/2 cup blue cheese crumbles (or one 4-ounce package)
Dressing
11/2 cups mayonnaise
1/3 cup minced Del Monte Organic Sweet Bread & Butter Chips
1 tablespoon cider vinegar
2 tablespoons reserved bacon drippings
1 tablespoon prepared mustard
1/4 teaspoon celery seed (ground or whole)
1/4 teaspoon Tabasco sauce
1 teaspoon ground black pepper
1/2 teaspoon salt
In a large pot of salted, boiling water, cook potatoes until fork tender. Drain; set aside. Cook and crumble bacon, reserving two tablespoons of drippings. In a medium bowl, stir together all dressing ingredients. If thinner dressing is desired, add small amounts of liquid from the pickle jar....
To view and download this full PLR article, you must be logged in. Registration is completely free. Once you create your account, you will be able to browse, search & downlod from our PLR articles database of over "1,57,897+" on 1,000's of niches and 200+ categories without paying a penny. Click here to signup...
