| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 8 to 10 Idaho potatoes
- 4 to 5 boiled eggs
- 1/2 pound bacon cooked and crumbled
- 2 celery ribs
- 2 tablespoons diced pimentos
- 3/4 teaspoons steak dust (recommended: Bob Tallman’s cowboy blend of garlic, black pepper, sea salt, onion, and sugar)
- 1/4 teaspoon panhandle pepper (recommended: Bob Tallman’s cowboy orange seasoning – gourmet black pepper, garlic, onion, and orange oil)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- Paprika, mint or basil leaves, for garnish
Instructions
- Boil the potatoes. After the eggs, potatoes, and bacon are cooked you must dice the ingredients. Mix all ingredients together and serve in Grandma’s glass tumblers. Dip rims in water and dip in paprika and finish it off with a fresh mint or basil leaf.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 374 |
| Total Fat | 22 g |
| Saturated Fat | 6 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 93 mg |
| Sodium | 404 mg |
Reviews
easy, fast, simple and delicious
This is now a family favorite. I took this to Easter dinner and got rave reviews…