West Texas Style Potato Salad
Foodie Friday: July Fourth Salads!
Most families seems to have potato salad recipes that are passed along from generation to generation. This is my mom’s recipe that’s a family favorite. It’s quick and easy to fix . The pickles give it a nice crunch and combined with mustard a little sweet/tart taste. In fact, it’s on my Fourth of July menu. Enjoy!
West Texas Style Potato Salad – Jody DeVere’s Mother’s Recipe
Ingredients
2 pounds small potatoes, unpeeled
1 Large Can sliced black olives
10 Baby Gerkin Pickles chopped
1/4 cup mayonnaise
6 boiled eggs, chopped
1 teaspoon yellow plain mustard
Salt and pepper to taste
Directions
Place the potatoes in a large saucepan. Cover with cold water salt and place over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes.
Drain and let the potatoes cool. Then peel cut into bite-size pieces.
In a separate bowl, mix mayonnaise, mustard, salt, and pepper for dressing.
Add egg, olives, pickles and potatoes and bacon. Serve chilled.
Serving Suggestions – Sprinkle Red Paprika over top for a dask of color.
Serves 8