Picnic Potato Salad

This image courtesy of Joseph DeLeo



Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party

Recipe CourseSide Dish

Dietary ConsiderationEgg-free, Gluten-free, Lactose-free, Peanut Free, Soy Free, Tree Nut Free

MealDinner, Lunch

Taste and TextureCrunchy, Garlicky, Rich, Tangy

Type of DishVegetable


  • 6 medium-size potatoes, boiled in their jackets
  • 1 clove garlic
  • 2 small cucumbers, peeled and seeded
  • 1 teaspoon or more salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons hot bacon drippings
  • 1 medium onion, finely chopped
  • 4 tablespoons olive oil
  • 1½ tablespoons vinegar
  • Greens
  • Paprika


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


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