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Mrs. Potato Head Salad

Written By Pam Brandon and Anne-Marie Denicole On August 3, 2015

Divas potato salad

1 potato, 2 potato, 3 potato, 4. That’s all you’ll need to feed the hungry masses a cool and creamy side synonymous with summer picnics.

Our secret diva ingredient to set you apart from the bore-dinary? Bread and butter pickles infused with some sinus-singeing horseradish, along with crispy bits of savory bacon and just the right amount of minced fresh dill. (If you can’t find the pickles with horseradish, just add a little fresh horseradish to taste.)

Your taste-spuds will thank you.


Mrs. Potato Head Salad
Serves 8

4 large baking potatoes, peeled and chopped into 1-inch cubes
1 teaspoon salt
1/2 pound bacon, fried and crumbled into bite-size pieces
4 boiled eggs, peeled and coarsely chopped
1/2 small red onion, finely chopped
1 cup sweet pickle slices with horseradish, coarsely chopped
1/3 cup mayonnaise, or to taste
2 tablespoons fresh dill weed, minced
Coarse salt, freshly ground black pepper, to taste

Place potatoes and salt in a large pot of water over high heat. Bring to a boil, lower heat and simmer about 10 minutes, or until potatoes are barely tender. Drain water from pot and return to stove over lowest heat; shake potatoes until excess water evaporates. When potatoes begin to whiten around edges, remove from heat and cool thoroughly.

Mix together bacon, eggs, onion, pickle and mayonnaise in a large mixing bowl. Add cooled potatoes and toss gently. Season with salt and pepper. Refrigerate at least 1 hour before serving. Serve cold or room temperature.

Diva confession: Don’t be afraid to take a mayo-based salad to a picnic – most commercial brands of mayonnaise contain vinegar, and the high acidity prevents spoilage on hot days. If you can’t find pickles with horseradish, add 1 teaspoon horseradish (or more to taste) to chopped pickles.

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