Daybreak 06/10/10: Chef Yancy's Red Skin Potato Salad With Applewood Smoked Bacon and Cheddar Cheese
10 cups red skin potatoes (cubed & poached tender)
½ cup pimentos
½ cup pickle relish
1 cup red onions diced
½ cup shredded carrots
3 eggs – boiled and diced
½ cup celery diced
salt, pepper and garlic to taste
3 cups salad dressing
½ cup mustard
¾ cup vinegar
½ cup sugar
1 tablespoon celery seed
1 lb. applewood bacon (cooked and diced)
2 cups shredded cheddar cheese
Place cooked potatoes into bowl.
Add pimentos, onions, carrot, celery and eggs
Add salt, pepper and garlic
In a separate bowl, add salad dressing, mustard, vinegar, sugar, celery seed, salt, pepper and garlic. Blend well.
Fold into potato mixture.
Add cooked bacon and cheddar cheese.
Allow to marinade for 4-6 hours.
Enjoy!!! Happy Cooking!! -Chef Yancy