PENNY'S DELICIOUS NO PICKLE POTATO SALAD
This is the only potato salad I would eat as a child, because I didn't like pickles. The recipe is from my aunt. She uses garlic chive, which I have substituted by using the same amount of chive and a clove of garlic. I usually leave off the nasturtiums, but they add a nice *Zip* if you have them.
Provided by Ami in D-land
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Peel and chop potatoes into bite-sized pieces.
- Boil or steam potatoes until just tender (should not immediately fall apart when you stick a fork in).
- Rinse in cold water to chill.
- Combine mayonnaise, mustard, thyme, salt and pepper, blend well and allow to rest at least 30 minutes (while potatoes are cooking).
- In a large bowl, combine all salad ingredients (except garnish), adding more mayonnaise if necessary.
- Garnish with egg slices.
- Chill salad (tastes best a day after you make it).
- Before serving, sprinkle with bacon bits and nasturtium blossoms.
Nutrition Facts : Calories 411.9, Fat 19.6, SaturatedFat 3.7, Cholesterol 147.3, Sodium 435, Carbohydrate 50.6, Fiber 5.2, Sugar 5.8, Protein 10.2
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