Farmers potato salad

Farmers Potato Salad recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Farmers Potato Salad recipe, a classic dish that combines the freshness of farm-grown potatoes with a creamy and tangy dressing. This recipe is a perfect side dish for summer barbecues or any gathering, as it is easy to make and bursting with flavors. The creamy dressing is made with a blend of mayonnaise, mustard, and vinegar, which adds a zesty kick to the tender potatoes. With its simple yet delicious ingredients, this potato salad is sure to become a crowd favorite.

Keywords: Farmers, potato salad, creamy, tangy, summer

Farmers potato salad details

Farmers potato salad, recipe Rating: 4.5
Number of votes:99

Since I was a little girl, my mother has made this potato salad and I have always loved it. The pinon nuts were added in this version to give it a Southwest twist, but the real secret to the good taste is the bacon, and the sweetness from the sugar and relish. … Victoria Farmer

Ingredients:

5 pounds white potatoes, cooked, peeled, and diced into 1-inch pieces

5 eggs, hard-boiled, peeled, and coarsely chopped

1/2 pound bacon, cooked, drained, and chopped

1 cup celery, chopped medium

1 medium white onion, chopped medium

1/2 cup green bell peppers, seeded and chopped medium

1/2 cup red bell peppers, seeded and chopped medium

1/2 cup yellow bell peppers, seeded and chopped medium

1 cup fresh parsley, chopped

1/2 cup pinon nuts (pine nuts), roasted

2 teaspoons salt (to taste)

1/2 teaspoon pepper (to taste)

2 cups mayonnaise

1/4 cup yellow mustard

1/2 cup sweet relish

1/4 cup sugar

1/4 cup white vinegar

In a large bowl, place the potatoes, eggs, bacon (reserve 1/4 cup), celery, onions, bell peppers, parsley (reserve 1/4 cup), pinon nuts, salt, and pepper. Gently mix everything together.

Add the dressing to the potato mixture and gently fold it in. Sprinkle the reserved bacon and parsley on top. Cover the bowl lightly with plastic wrap and refrigerate for at least 1 hour before serving.

Serves: 10 to 12