Summer Potato Salad


  • 7 slices of Bacon
  • 3 TBS. Flour
  • 2 tsp. Salt
  • ½ tsp. Pepper
  • 5 TBS. Sugar
  • 1/2 cup Water
  • ½ cup Cider Vinegar
  • 1 tsp. Dry Mustard or Yellow Mustard
  • ½ cup Mayonnaise
  • 5 LBS. Red Salad Potatoes
  • 6 Green Onions
  • 1 large Cucumber
  • 6 Hard Boiled Eggs


Boil eggs. The best way to do this is to place eggs in a pot and cover with water. Bring to a boil. Boil for 5 minutes. Remove from heat and set aside for 20 minutes. Drain and place eggs in the fridge for at least an hour. Perfect boiled eggs…easy to peel and lovely yellow yolks…no grey ring. Dice and set aside.

Cook the bacon until crisp; crumble. Set aside. Drain ½ the fat from the pan of bacon. Let remaing fat cool and set aside in the pan. Dice the cucumber and slice green onion. Set aside.

Boil the red potatoes until tender. Remove the skin and dice the potatoes. Place warm potatoes in a large bowl.

Heat the bacon fat that you cooled. Add flour. Whisk for 2-3 minutes. Whisk salt, pepper, sugar, water, vinegar and mustard until thickened. Remove from heat. Whisk in mayonnaise. Pour over warm potatoes. Fold in cucumber, green onion and hard boiled eggs.

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