Picnic Potato Salad Recipe

Name: Picnic Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium-size potatoes, boiled in their jackets; 1 clove garlic; 2 small cucumbers, peeled and seeded; 1 teaspoon or more salt; 1/2 teaspoon freshly ground pepper; 2 tablespoons hot bacon drippings; 1 medium onion, finely chopped; 4 tablespoons olive oil; 1 1/2 tablespoons vinegar; Greens; Paprika

Servings: persons

6 medium-size potatoes, boiled in their jackets
1 clove garlic
2 small cucumbers, peeled and seeded
1 teaspoon or more salt
1/2 teaspoon freshly ground pepper
2 tablespoons hot bacon drippings
1 medium onion, finely chopped
4 tablespoons olive oil
1 1/2 tablespoons vinegar
Greens
Paprika

1
Peel the potatoes while they are hot, place in a bowl which has been well rubbed with garlic.
2
Let them stand till cool.
3
Slice the cucumbers, and add salt and pepper.
4
Slice the cooled potatoes and pour heated bacon fat over them.
5
Combine with the cucumbers and onion and toss lightly.
6
Add the oil and vinegar, and again toss lightly.
7
Let stand 2 hours before serving.
8
Add more oil and vinegar, if needed.
9
Arrange on a bed of greens and sprinkle with a touch of paprika.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 medium-size potatoes, boiled in their jackets, 1 clove garlic, 2 small cucumbers, peeled and seeded, 1 teaspoon or more salt, and more.

Yes, Picnic Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Picnic Potato Salad

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