Classic Potato Salad

I’ve said it before and I’ll say it again - Mom really nailed potato salad growing up. She wasn’t a gourmet cook by any means, but if there were 2 things my mom could make it was potato salad and stuffing.

I’ve shared this recipe, but it’s worth repeating. Make it this summer. Not enough time? There’s no shame in buying Oscar Mayer Bacon Pieces and pre-diced red onion and celery from the grocery store. And grab a bag of Vital Farms’ hard boiled eggs. You’ll be the hit of the backyard bbq in no time!

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
2 pkgs. Bacon Pieces (Oscar Meyer Recipe Pieces in a yellow package)

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.

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

• 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.