Potato Salad (Revisited)

This Father’s Day weekend, what better gift than an extra-bacon packed potato salad to bring to your cookout! This recipe is from a few years ago, but darn it if it isn’t still the best one I use to this day!

Everyone says their mom makes the best potato salad.  They’re wrong.  My mom makes the best potato salad.  Well, I mean, I add extra bacon of course.                                                                                          

 

INGREDIENTS

1 cup mayonnaise
2 Tbsp vinegar
1 ½ tsp salt
1 tsp sugar
5 russet potatoes, peeled
1 cup celery
1 large red onion
7 eggs, hard-boiled
3 pkgs. Bacon

 

DIRECTIONS

  • Cut the potatoes into small bite size chunks and place in medium sauce pan. Cover with water and boil for 10-12 minutes. Pour off water, set pan in sink or larger pan of cold water to cool quickly.

  • Combine mayonnaise, vinegar, salt, sugar, and pepper in large bowl. Add potatoes; toss gently. Add remaining ingredients - continue to toss gently to combine well. Cover, chill for 2 or more hours for best flavor.

  • Add pepper throughout the whole mixing process.  Boil the eggs and cook the bacon while the potatoes are boiling.

Appetizers, Side DishesMarie KellyMilford KitchenComment