Ingredients
-
1 teaspoon kosher salt, for boiling
-
1 teaspoon kosher salt, for cooked potatoes
-
6 pieces bacon
-
1 large red onion, diced
-
6 hard-boiled eggs, chopped
-
6 green onions, chopped
-
1 (4 ounce) can diced green chilies
-
2 (4 ounce) cans sliced black olives, drained
-
3/4 cup mayonnaise (Best Foods or Hellmans)
-
3/4 cup sour cream
-
2 tablespoons Dijon mustard
-
2 tablespoons vinegar
-
2 tablespoons red wine vinegar
-
2 teaspoons garlic
-
fresh parsley, to taste
-
chili powder, sprinkled over top
-
fresh ground pepper, to taste
-
5 lbs baby red potatoes
Instructions
- MAIN INGREDIENTS.
- Don't peel the potatoes. Place in large pot with 1 t kosher salt, cover and bring to a boil. Reduce to a simmer and continue cooking for 8 minutes.
- Drain potatoes, transfer to large bowl and cut into quarters. Salt before they cool. (If using regular table salt, use less.).
- Fry bacon until crisp, drain on paper towels and cool. Then tear into small pieces and add to cooked, quartered potatoes.
- Fry onion in bacon grease until translucent. Add onion AND bacon grease to bowl with potatoes and bacon. Don't leave out the bacon grease, it adds too much flavor!
- Add green onions, green chilies, olives and eggs to bowl.
- DRESSING.
- Mix remaining ingredients, except chili powder, in small bowl and pour over potatoes. Stir well. Sprinkle chili powder over top.
- REFRIGERATE.
- Refrigerate for at least a few hours. Taste improves exponentially if made up 12-24 hours ahead of time.