Pennys Delicious No Pickle Potato Salad Recipes

PENNY'S DELICIOUS NO PICKLE POTATO SALAD

Steps:

• Peel and chop potatoes into bite-sized pieces.
• Boil or steam potatoes until just tender (should not immediately fall apart when you stick a fork in).
• Rinse in cold water to chill.
• Combine mayonnaise, mustard, thyme, salt and pepper, blend well and allow to rest at least 30 minutes (while potatoes are cooking).
• In a large bowl, combine all salad ingredients (except garnish), adding more mayonnaise if necessary.
• Garnish with egg slices.
• Chill salad (tastes best a day after you make it).
• Before serving, sprinkle with bacon bits and nasturtium blossoms.

PICKLE-FREE POTATO SALAD

Steps:

• Scrub the potatoes and slice in half.
• Drizzle olive oil on a jelly roll pan and sprinkle with salt. Lay potatoes cut side down and swish around a bit to coat with oil.
• Bake at 400 degrees until easily pierced with a knife - 30-40 minutes.
• Meanwhile, place eggs in a pot and put in enough cold water to cover by one inch. Bring to a slow boil. Once water has boiled, cover and remove from heat. Let sit 12 minutes and then drain and run cold water over the eggs for about a minute.
• Cut bacon into a dice and fry until crumbly. Remove bacon with a slotted spoon and place on paper towells to drain. Reserve a Tbsp of drippings.
• When the potatoes are ready, remove from oven and cool just until you can work with them witout swearing :) Cut the potatoes into cubes and place in a bowl.
• Sprinkle the lemon juice (from one lemon), the vinegar and the reserved drippings over the potatoes and toss. Set aside to cool for a bit while you slice the vegetables and peel and dice the eggs.
• Mix the remaining ingredients together, adding just enough mayo to hold everything together and mix, smashing some of the potatoes with the back of the spoon to add texture. Season to taste with the pepper and more salt if necessary.