terry's best potato salad

Name: Terry's best potato salad
Prep time: 1 h
Cook time: 45 min
Yield: 6
Ingredients: 3 pound(s) small red potatoes; 1 small red onion; 1/2 large red bell pepper; 1/2 large yellow bell pepper; 1/2 cup(s) chives, bunch; 1/2 cup(s) parsley; 4 medium hard boiled eggs; 6 slice(s) bacon cooked/chopped; 1/2 cup(s) bread and butter pickles; 1 tablespoon(s) bread and butter pickle juice; 2 tablespoon(s) grey poupon mustard; 1/4 cup(s) greek yogurt; 1/2 cup(s) olive oil mayonaise; 2 tablespoon(s) dried oregano; 1 pinch(es) kosher salt; 1 pinch(es) ground black pepper

(1 RATING)

36 Pinches 1 Photo

terry edwards

miramar beach, FL

Updated on Aug 20, 2012

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

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prep time 1 Hr

cook time 45 Min

method ---

yield 6-8 serving(s)

Ingredients

3 pounds small red potatoes
1 small red onion
1/2 large red bell pepper
1/2 large yellow bell pepper
1/2 cup chives, bunch
1/2 cup parsley
4 medium hard boiled eggs
6 slices bacon cooked/chopped
1/2 cup bread and butter pickles
1 tablespoon bread and butter pickle juice
2 tablespoons grey poupon mustard
1/4 cup greek yogurt
1/2 cup olive oil mayonaise
2 tablespoons dried oregano
1 pinch kosher salt
1 pinch ground black pepper

How To Make terry's best potato salad

Step 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

Step 2

Cut the bell peppers into thin strips and put in large mixing bowl.
Step 3

chop the red onion, bread and butter pickles, and chives and add to the bowl
Step 4

whisk the yogurt,mayo, mustard, and pickle juice in a small bowl and refrigerate
Step 5

combine the cooled potatoes in the large bowl with the vegetables and lightly toss
Step 6

add the chilled dressing to the bowl, mix and season to taste with salt and pepper.
Step 7

add the chopped bacon and chopped parsley to the surface of the salad.
Step 8

Cover the bowl and refrigerate until you are ready to serve. Perfect for making the day before serving.
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