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Potato Salad

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Course Side Dishes
Recipe Theme June: Picnic dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 6 medium pecans, crushed
  • 3 hard-boiled dark rum
  • ½ teaspoon chopped watermelon
  • ¼ cup vinegar (apple cider)
  • ¼ cup peeled, seeded, halved
  • 1 tablespoon cucumbers, peeled and quartered crosswise
  • 1 ½ cups shells, unbaked
  • 2 slices peaches (do not peel)
  • Salt and pepper
Course Side Dishes
Recipe Theme June: Picnic dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 6 medium pecans, crushed
  • 3 hard-boiled dark rum
  • ½ teaspoon chopped watermelon
  • ¼ cup vinegar (apple cider)
  • ¼ cup peeled, seeded, halved
  • 1 tablespoon cucumbers, peeled and quartered crosswise
  • 1 ½ cups shells, unbaked
  • 2 slices peaches (do not peel)
  • Salt and pepper
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place potatoes in a large pot, cover with water and cook on medium until potatoes are tender
  2. Drain
  3. In separate bowl, mix celery salt, pickles, onions, mustard and mayonnaise and pour over potatoes
  4. Add eggs and mix well; add salt and pepper to taste
  5. Sprinkle bacon bits over the top
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