Old MacDonald's Potato Box Recipes
Traditional Potato Salad with Bacon Ingredients 2 large white baking potatoes, peeled and 1-inch cubed 6 slices bacon, cooked and crushed, reserve drippings 4 eggs ½ cup mayonnaise 1 tbsp yellow mustard ¼ cup minced celery ¼ cup sweet pickle relish 1 tbsp chopped lemon thyme 1 tbsp minced chives salt and black pepper to taste Directions In a large saucepot over medium-high heat, cook potatoes in lightly salted water 12–15 minutes or until fork tender. Potatoes should be tender but not mushy or overcooked. While potatoes are cooking, boil eggs 12–15 minutes in a separate pot. NOTE: If desired, cut prep time in half by boiling potatoes and eggs in the same pot. When potatoes are done, strain and slightly cool. Peel eggs, and in a large mixing bowl, separate whites from yolks. Using a paring knife, dice egg whites. In a smaller bowl, mash yolks with a fork and combine with egg whites. Blend in mayonnaise, reserved bacon drippings and mustard. With a large mixing spoon, fold in celery, relish, thyme, chives, bacon and potatoes. Stir carefully, making sure to keep potatoes chunky. Season with salt and pepper.

Old MacDonald's Potato Box Recipes

Traditional Potato Salad with Bacon

Ingredients

2 large white baking potatoes, peeled and 1-inch cubed
6 slices bacon, cooked and crushed, reserve drippings
4 eggs
½ cup mayonnaise
1 tbsp yellow mustard
¼ cup minced celery
¼ cup sweet pickle relish
1 tbsp chopped lemon thyme
1 tbsp minced chives
salt and black pepper to taste

Directions

In a large saucepot over medium-high heat, cook potatoes in lightly salted water 12–15 minutes or until fork tender. Potatoes should be tender but not mushy or overcooked. While potatoes are cooking, boil eggs 12–15 minutes in a separate pot. NOTE: If desired, cut prep time in half by boiling potatoes and eggs in the same pot. When potatoes are done, strain and slightly cool. Peel eggs, and in a large mixing bowl, separate whites from yolks. Using a paring knife, dice egg whites. In a smaller bowl, mash yolks with a fork and combine with egg whites. Blend in mayonnaise, reserved bacon drippings and mustard. With a large mixing spoon, fold in celery, relish, thyme, chives, bacon and potatoes. Stir carefully, making sure to keep potatoes chunky. Season with salt and pepper.