This month’s recipe comes from Jodi Branco of Chowchilla, Calif. Many know Jodi and know that she is one heck of a mom in the kitchen. I had the chance to try her very tasty Potato Salad, and I couldn’t help myself and had to get two more plates of it! At the BBQ it was all the rage, and such a simple recipe! With summer here, this is the perfect meal to have for lunch or even dinner! I know I’ll be bringing it to many BBQ’S in the future and I hope all of you give it a try! Happy summer and stay cool!
5 lbs. russet potatoes
1 red onion
6 hard-boiled eggs
Two 16-oz cans black olives
6 stalks celery
1 lb. bacon
Mayonnaise to bind it all together
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Cook bacon, crumble. Cut eggs, olives, celery and onion. In a large bowl, combine the potatoes, eggs, celery, onion, olives and mayonnaise until everything sticks together. Mix together well and refrigerate until chilled; salt and pepper to taste. Enjoy!
Send your recipes to my email: This email address is being protected from spambots. You need JavaScript enabled to view it. — or Facebook message me. I’ll cook or bake your favorite recipe and send it on to Ropers Sports News to be printed.