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New England Potato Salad
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Boil the potatoes in the chicken broth in a covered pot until tender, about 15 minutes. Remove the potatoes to a cutting board and save half a cup of the liquid.
Cut the bacon slices into 0.5" wide pieces and fry slowly until done as you like it. Drain well and cool.
While the bacon is frying, cut the potatoes into even-sized chunks in a bowl and add the eggs.
Mix 2 Tbsp. of the chicken broth you cooked the potatoes in with the mayonnaise and sour cream, stirring together until smooth. Stir in the sliced pickle or green onions and the bacon pieces; pour over the potatoes, mix, correct the seasoning, and chill for a couple hours before serving.