Arrange in a large pot and cover with cold water. Heat until boiling and then boil for 20 minutes, more or less, depending on the size.
Dump into a colander to drain and then put in the refrigerator over night, or just let them cool overnight. (cuts out the pain part of this recipe)
The skins will be loose and the taters firm like young titties. Give em a little squeeze to shoot the taters out of their skins and do whatever with the skins, because its the tater you'll be wanting.
Slice them thick into a large bowl and set aside or refrigerate (refrigeration makes them more firm)
Now then here comes the recipe:
Dice and fry a half pound of good bacon and put on a towel or cloth to drain.
Dice up an onion.....since its easter, I'll be doin' a purple one.
Chop up a about 4 sticks of celery.
Slice and dice a nice red and a green bell pepper (Yeah, sounds like Christmas, but the red is for Christ's Blood and the Green is for new plants....whatever)
Mince and roast a few cloves of garlic.
Now buy or make an Italian oil and vinegar based dressing...about a half a cup....I like to take about 1/2 cup of olive oil, 1/8 cup vinegar and fill the rest to make a cup with water. Add lots of garlic, some basil, some oregano, red pepper flakes or just black pepper and some salt and use half of it or more on your taters.
Anyway, take all of the things you have made and gently toss them together in a large bowl and let marinade for a day and chill. Place the bowl in ice if you don't have a fridge and cover. I use saran wrap in a fridge and a ceramic bowl to chill it well and keep out smells or flavors that will change it.
Serve on Easter as a side to ham.
If its not Easter, then it goes good with smokey bbq ribs.
Potatoes O'Darby will have you smacking your momma for not making this when you were a child.
Edited by Mandrake, 19 April 2014 - 02:58 AM.