MO’s Potato Salad
- 4 medium yukon gold potatoes, or equivalent
- 3 hardboiled eggs (my parents are nice enough to give me eggs from their chickens once a week!)
- 3 T. yellow onion, diced
- ~1/2 c. Hellman’s Light Mayo
- 1 T. French’s yellow mustard
- Pickle Juice, to taste (I probably pour in around 1/4 c)
- salt & pepper
1. Wash, peel and boil potatoes.
Gardening Tip- Our potatoes were harvested in Septmeber in are just now developing significant eye growth. Store extra potatoes in a cool, dark place, such as a closet or paper bag, and they will last for months.
2. Drain water from potatoes and stick pot in the freezer for five minutes.
3. Add in remaining ingredients and combine. I like to make a creamier potato salad so I use a hand mixer to combine. If you like a chunkier potato texture, combine with a wooden spoon or rubber spatula until ingredients are incorporated.
4. Chill in refrigerator covered and serve.
Ranch and Bacon Diced Potatoes
2 medium potatoes, peeled– we used yukon gold from our garden
2 slices bacon, cooked
1/4 c shredded cheddar
2 T. ranch ( I use light)
2 T. sour cream (I use light)
2 T. diced yellow onion
1 garlic clove
1 green onion, optional
1 T. olive oil
1. Sautee onion and garlic in olive oil and cook bacon separately.
2. Add in diced potatoes to skillet and about 1/2 c water, cover with lid, cook potatoes until tender for about 15 minutes. Season with garlic salt and garlic pepper. (Make sure you don’t run out of water in the pan, add more if needed!)
3. In a small bowl, combine ranch, sour cream, and bacon.
4. Turn off heat, stir in ranch mixture with potatoes.
5. Grease a loaf pan with cooking spray; you could also use an 8×8 inch pan. Dump potatoes in prepared pan. Sprinkle with cheddar cheese and top with green onions.
6. Cover with tin foil and bake at 350 degrees for 15-20 minutes, until potatoes are tender and cheese is melted.