Prep Time: 35min Cook Time: 25min
My family loves potato salad, so I am going to share it. This salad is really a mix of my family's and my husband's family's potato salad. There are items that my mom puts in hers, items that his mom puts in hers and then there are the yummie items that my husband and I threw in, to top off the deliciousness of our potato salad.
The great thing about this potato salad, is that you can put in as many of the inredients below as you want. Furthermore you can put as much or little of them as you want. When I'm pregnant, we usually leave out the onions alltogether or when we're out of one or the other vegetable, we just leave that out.
*10 large potatoes
*10 strips of bacon, finely chopped
*1/2 onion, finely chopped
*1 large tomato, diced
*3 pickles, finely
*2 eggs (boiled), coarsly chopped
*10-15 broccoli florets, chopped
*some grated skimmed Mozzarella cheese (or any other cheese you may like)
*1 can of white, flaked tuna
Start out by laying the bacon out on a cookie sheet, covered with parchment paper. Bake for 15min at 350 or until you can tell the bacon is crispy on one side, then turn it to the other side and bake for another 5min or so. While the bacon is in the oven, peel and chop the potatoes and boil them for 20min. Also boil the eggs for 10 min.
Pour this salad dressing in the salad bowl. Add quite a bit (4-5tablespoons) of low fat Hellman's mayonnaise (or miracle whip if you prefer) and whisk well. Chop the onion, tomotoes, pickles, broccoli florets, slice the eggs and grate some cheese.
To make things a bit easier, when stirring, pour some potatoes in the bowl first, then add some of each vegetable etc. and stir. Repeat this process until everything is in the bowl, by this point, hopefully nicely mixed. Sprinkle a bit of cheese on top and top with some parsley for nice presentation. Enjoy!
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