Ma Hucks Smoky Potato Salad Recipes

MA HUCK'S SMOKY POTATO SALAD

Steps:

• Boil potatoes.
• In a separate saucepan, also boil one egg per potato until hard-cooked.
• While potatoes and eggs are cooking, cook bacon until crispy.
• Cool and break bacon into pieces.
• Cool cooked potatoes, then peel. Cut up potatoes into chunks and place in a large bowl.
• Cool eggs by running cold water over them.
• When cool enough to handle, peel eggs and use an egg slicer, to cut lengthwise, then turn egg, and cut crosswise to produce small chopped eggs.
• Sprinkle potatoes and eggs with salt, and lightly mix. Set aside.
• In a mixing bowl, mix by hand: Mayonnaise (real mayo, NOT reduced fat), onion powder, liquid smoke, and yellow mustard. Set aside.
• Mix bacon into potato and egg mixture.
• Pour sauce over all and mix with a wooden spoon. Salt to taste if necessary.
• Make sure the sauce is good and creamy. If the salad is too dry, add more mayo until creamy.
• Chill salad and serve. YUM!

SMOKY POTATO SALAD WITH BACON

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cut into bite-sized pieces.
• At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle. Transfer 3 tablespoons bacon drippings to a large bowl.
• Add mayonnaise, Parmesan cheese, paprika, mustard powder, parsley, chives, Worcestershire sauce, garlic, and seasoned salt to the bacon drippings and whisk until combined. Stir in red onion and chopped bacon. Fold in cooked potatoes. Serve at room temperature.