We had a small barbecue with some family and friends. (The Wrights, The Blads, Grandma and Grandpa Sewell) We had yummy turkey burgers, hot dogs, coleslaw, green salad, and potato salad that everyone just thought was so tasty! We talked a lot, played catch phrase and some mad gab and some wii. Later we sat in the back yard and watched fireworks from the park . . . I love that we can see the fireworks from our back yard. It is awesome, no crowds, relaxing cause all the kids are contained within the back yard. It was a fantastic day! Hope you had a fantastic 4th of July too!
Red Skinned Potato Salad
Ingredients:
2 pounds clean, scrubbed new potatoes
6 eggs
1 pound bacon (we used turkey)
1 onion, finely chopped
1 stalk celery
2 cups mayonnaise
salt and pepper to taste
Directions:
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
Ingredients:
2 pounds clean, scrubbed new potatoes
6 eggs
1 pound bacon (we used turkey)
1 onion, finely chopped
1 stalk celery
2 cups mayonnaise
salt and pepper to taste
Directions:
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
Comments