The Country Hermit's Potato Salad
A friend from college taught me how to make this amazing Potato Salad. I have to be honest and say that it takes a long time to make but it makes a lot (enough for a few meals) and will be a family favorite. I tend to make this salad only in the summer – especially if we’re having a gang over for a steak barbecue. For best results it should be made in the morning so that it has time to chill for about five hours before being served at dinner. For those with an allergy or dislike to eggs, just eliminate them and the recipe will be just as good. You can add onions if you’d like but I think they are too strong for this dish and don’t taste good with the cheddar cheese. Don’t be afraid to taste test as your preparing this salad!
- Preparing Time: 30 minutes
- Total Time: 2 hours and 30 minutes
- Served Person: 20
summer grilling
bacon
picnic
summer recipes
summer side dishes
potatoes
potato salad
buffet
group meal
potluck
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1 cup mayonnaise
- 1 tablespoon paprika
- 10 large potatoes
- 1 cereal bowl full medium cheddar cheese cut into small cubes
- 1 cereal bowl full bacon crisp and crumbled
- 1 cereal bowl full celery chopped into small pieces
- 1 cereal bowl full dill pickle chopped into small pieces
- 1 cereal bowl full hard boiled eggs (about 5 eggs) chopped into small bits
- 1 teaspoon each salt & pepper
- Carbohydrate 21.2535982512185 g
- Cholesterol 109.86198000355 mg
- Fat 17.7234320534202 g
- Fiber 2.87143506328942 g
- Protein 14.4213954001552 g
- Saturated Fat 6.51792307052063 g
- Serving Size 1 1 Serving (197g)
- Sodium 778.122430081067 mg
- Sugar 18.3821631879291 g
- Trans Fat 4.78584087783854 g
- Calories 302 calories
1. The majority of the prep time is cutting and cubing the cheese, cooking and crumbling the bacon, boiling and chopping the eggs, cutting up the dill pickles, and cutting up the celery. Give yourself at least an hour to an hour-and-a-half to get all this done. 2. Cut the potatoes and boil until slightly under cooked (you don’t want them mushy). 3. When potatoes have cooled cut into bite sized chunks. 4. In a very large bowl, mix everything together stirring well. Add even more mayonnaise if you feel the salad isn't creamy enough. Add salt and pepper as needed. 5. Scoop into a serving bowl and sprinkle with Paprika.
