terry's best potato salad

(1 rating)
Recipe by
terry edwards
miramar beach, FL

this is a recipe I use for summer cook-outs with several friends

(1 rating)
yield 6 -8
prep time 1 Hr
cook time 45 Min

Ingredients For terry's best potato salad

  • 3 lb
    small red potatoes
  • 1 sm
    red onion
  • 1/2 lg
    red bell pepper
  • 1/2 lg
    yellow bell pepper
  • 1/2 c
    chives, bunch
  • 1/2 c
    parsley
  • 4 md
    hard boiled eggs
  • 6 slice
    bacon cooked/chopped
  • 1/2 c
    bread and butter pickles
  • 1 Tbsp
    bread and butter pickle juice
  • 2 Tbsp
    grey poupon mustard
  • 1/4 c
    greek yogurt
  • 1/2 c
    olive oil mayonaise
  • 2 Tbsp
    dried oregano
  • 1 pinch
    kosher salt
  • 1 pinch
    ground black pepper

How To Make terry's best potato salad

  • 1
    cut the potatoes in chunks and put in small bowl and toss with olive oil. Spread the potatoes on an oiled baking sheet and sprinkle the oregano on the potatoes. Bake for 45 minutes in a pre-heated 350 degree oven until tender. After cooking set aside to cool to room temp
  • 2
    Cut the bell peppers into thin strips and put in large mixing bowl.
  • 3
    chop the red onion, bread and butter pickles, and chives and add to the bowl
  • 4
    whisk the yogurt,mayo, mustard, and pickle juice in a small bowl and refrigerate
  • 5
    combine the cooled potatoes in the large bowl with the vegetables and lightly toss
  • 6
    add the chilled dressing to the bowl, mix and season to taste with salt and pepper.
  • 7
    add the chopped bacon and chopped parsley to the surface of the salad.
  • 8
    Cover the bowl and refrigerate until you are ready to serve. Perfect for making the day before serving.

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