My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, March 4, 2011

Bayou Potato Salad

We all have many potato salad recipes, why not one more. This is great because it has not a drop of mayonnaise to turn if you are going on a picnic.

Bayou Potato Salad
6-8 servings
print recipe

2 1/2 pounds red potatoes
3 boiled eggs
1 packet shrimp or crab boil
5 cloves garlic, pressed
1/2 cup vinegar*
1 1/2 teaspoons Dijon mustard
1/3 cup extra-virgin olive oil
1/2 cup finely chopped onion
3 slices bacon, fried and crumbled
Fresh parsley

Boil the potatoes with the crab boil packet, until just tender. In a small bowl, whisk together the garlic, vinegar, mustard, and olive oil.

When the potatoes are tender, drain. Do not peel, unless you are finicky about these things. Cut the potatoes into rough cubes or slices. Peel and chop the eggs. In a large bowl, mix together the eggs, potatoes and chopped onion. Add the vinaigrette. Let the salad sit at room temperature for 3 hours before serving so the potatoes can absorb the dressing. Garnish with crumbled bacon and parsley.

* White wine vinegar works well, but feel free to experiment. I've used tarragon, dill, and garlic-rosemary.


  1. Yum this sounds good, a perfect salad to go with chicken.

  2. This is good. I have made something similar from a John Folse cookbook. Totally yummy.


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