Norma’s Notes
- Bacon is the key in many recipes, and this one is no different.
- I precook and freeze bacon, trust me, this step makes life so much easier. Be sure to blot excess grease off cooked bacon before bagging.
- Potatoes and eggs can be cooked a day ahead and stored in the fridge.
- Salad is best if mixed and refrigerated for a couple of hours ahead of time and is even better the next day as the flavours meld.
- This salad is fantastic with barbecued steak, chops, ribs, burgers, hot dogs, smokies or fried chicken.
- Make ahead and take it to the field or send it for lunch with a cold pack.
Ingredients
Salad
4 lg potatoes, boiled, cubed
6 eggs, hard-boiled, cubed
8 bacon slices, cooked and chopped
1/4 cup radishes, chopped
1/4 cup celery, chopped
1/4 cup red onion, chopped
Dressing
1/2 cup mayonnaise or Miracle Whip
3 tbsp sour cream
1/4 cup milk
Juice of 1/2 lemon (fresh squeezed)
1 tbsp Dijon mustard
1/2 tbsp white sugar
1 tbsp chopped chives
1 tbsp parsley flakes
1 tsp Worcestershire sauce
1/8 tsp Tabasco sauce
1/2 tsp salt
1/2 tsp pepper
paprika
Directions
- Mix potatoes, eggs, onions and bacon together.
- Blend dressing ingredients, pour over salad and mix.
- As your final step, dust the top of the salad with paprika for additional colour and flavour.
Serves 6.
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