Print

Oklahoma Classic Potato Salad

Description: Old-fashioned potato salad with mayo and hard-boiled eggs is the perfect summertime side dish. Adding bacon gives this potato salad a slightly smoky flavor.

MIO Products in Oklahoma Classic Potato Salad

Bar-S Bacon – Bar-S legacy spans over 40 years, crafting quality products with exceptional flavor. Bar-S Naturally Smoked Bacon is a savory inclusion in this classic potato salad.

Hansen’s Eggs – Hansen’s Eggs are some of Oklahoma’s freshest eggs. Produced in Hitchcock, Oklahoma, these eggs are farm fresh and distributed to stores and restaurants within one day of being laid. The freshest eggs you’ll find.

Griffin’s Yellow Mustard – Griffin’s mustard is tangy and fresh, made from a delicious blend of vinegar, mustard seed, turmeric, onion, and garlic. A favorite since 1908, Griffin’s Yellow Mustard is the perfect mix in to potato salad, with a convenient twist top for easy dispensing. Cholesterol-free and Kosher-friendly.

Hiland Sour Cream – Hiland provides Oklahoma and surrounding areas with the highest quality and locally sourced dairy products. Hiland dairy products take a delicious and fluffy quiche to the next level.

Scissortail Farms Dill – Scissortail Farms provides fresh Oklahoma produce that makes the perfect addition to this easy to make classic potato salad recipe. Scissortail Farms dill is fresh, organic, and tasty!

Ingredients

Ingredients:

6 slices Bar-S Bacon

7 medium potatoes

1 tablespoon (or more) salt

4 Hansen’s eggs, hardboiled and peeled

¼ cup chopped onion

½ cup chopped celery

1 cup mayonnaise

2 tablespoons Griffin’s Yellow Mustard

2 tablespoons Hiland Sour Cream

3 teaspoons apple cider vinegar

½ teaspoon ground black pepper

2 tablespoons Scissortail Farms Dill

Directions:

  1. Cook bacon until crisp. Reserve 2 tablespoons bacon drippings. Crumble bacon and set aside.
  2. Peel and cube the potatoes. Place the potatoes in a large saucepan, and add water to cover. Add salt. Bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until potatoes are tender. Drain the potatoes. Add bacon drippings and shake to coat. Let the potatoes cool completely.
  3. In a large bowl, combine potatoes, chopped eggs, onion and celery. In a small bowl, combine mayonnaise, mustard, sour cream, and vinegar, then stir into potatoes. Add pepper and salt, to taste. Garnish with crumbled bacon and dill.

Find it online: https://www.miocoalition.com/recipes/oklahoma-classic-potato-salad/