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Bacon Potato Salad weighs in from Florida

Thursday, September 06, 2001

By Nancy Anderson, Post-Gazette Staff Writer

Today's recipe for Country Bacon Potato Salad comes from Joan Cooper, who lives in Boynton Beach, Fla.

She's not from Pittsburgh, has never visited here or read the Post-Gazette, so we were curious how she heard about Countdown to Dinner.


"I was scanning the Internet for interesting recipes and post-gazette.com/food came up," she said. "I don't remember what recipe I was looking for but that's how I found Countdown to Dinner."

She decided to submit her "favorite" recipe, which she found in a magazine a couple of years ago, because it met all the rules, so she e-mailed it with this note:

"I have a salad entry that can be made in 30 minutes or less from six ingredients or fewer that I would like to share. This delicious potato salad is sure to be a hit."

It was a big hit at our house, too. The flavors -- bacon, potato, green pepper and onion -- seem made for each other, and it's hearty enough to serve as a lunch entree on its own or as a side dish with dinner.

"The first time I made it was for a dinner party," Joan said. "I knew I was taking a chance, but the ingredients sounded so good I made it anyway."

Everyone liked it and Country Bacon Potato Salad is now on her list of regular dishes to make.

We found it took about 35 minutes to complete, because of our potatoes, which just wouldn't cook, quartered or not.

Joan, originally from Chicago, has been executive assistant to the CEO of Rexall Sundown (sister company to GNC) in Boynton Beach for 11 years.

For relaxing, she and husband Frank enjoy bass fishing and riding wave runners on the freshwater lake where they live. She has four stepchildren, all grown and gone.

Joan laments that she doesn't have more time in the kitchen.

"My job keeps me from cooking as much as I'd like to," she said. "I'm looking forward to being retired so I can do more of it."

Do you have an entree, salad or vegetable side dish recipe (no desserts, please!) that can be made in 30 minutes or less from six ingredients or fewer (not counting water, salt and pepper)? Share it with Countdown to Dinner.

The PG tests all recipes and if we select your recipe for publication, you'll receive a free selection from our cookbook grab bag of current releases.

Send your recipe to Countdown to Dinner, Post-Gazette Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222, or fax to 412-263-1313. Please include your name, neighborhood and daytime phone number.

Or e-mail to: nanderson@post-gazette.com. Questions? Call 412-263-1760.

Country Bacon Potato Salad

1 1/2 pounds quartered red potatoes with skins
5 slices bacon
1/2 cup chopped green pepper
1/2 cup chopped onion
1 cup mayonnaise
Salt and pepper to taste

Cook or steam potatoes and fry bacon until crisp (we used Ready Cooked Bacon to save time). Mix potatoes, crumbled bacon, green pepper and onion in large bowl. Add mayonnaise and mix lightly. Season with salt and pepper to taste. Refrigerate. Makes 4 servings.

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