Farmer’s potato salad recipe

Farmer’s 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 Farmer's Potato Salad recipe, a delightful and hearty dish that celebrates the freshness of farm-grown ingredients. This recipe combines tender potatoes with a medley of vibrant vegetables, creating a colorful and nutritious salad. With its creamy dressing and flavorful herbs, this potato salad is perfect for picnics, barbecues, or as a side dish for any meal. The combination of textures and flavors in this recipe will surely satisfy your taste buds and leave you craving for more.

Keywords: potato salad, farmer's recipe, fresh ingredients, creamy dressing, nutritious.

Farmer's potato salad recipe details

Farmer’s potato salad recipe, recipe Rating: 4.6
Number of votes:113

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

Instructions:

“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

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