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Ingredients
2 1/2 Pounds small red potatoes
1 Pounds bacon
1 3/4 Cups red onions, diced
5 Green onions, sliced
1 Cup dill pickles, chopped
1 Cup green olives, chopped
1 1/4 Tablespoons garlic powder
1 1/4 Cups mayonnaise
1 1/4 Tablespoon Dijon mustard
1 1/2 Teaspoons habanero sauce
Instructions
Boil potatoes with salt. Drain and then cube when cool. Fry bacon crisp and cut into 1/2 inch pieces. Combine potato cubes, bacon, red onions, green onions, dill pickles, green olives and garlic powder. Mix mayonnaise, Dijon mustard and habanero sauce and then toss with mixed ingredients. Best left to set overnight in the refrigerator, but let is sit on the counter 30 minutes before serving.