This has been the way I’ve made potato salad for about 25 years. My family REALLY loves it and it’s the standard to which all others are judged. Am I not so nice to share?
The answer is yes. Yes, I am.
Classic ingredients like mayo and mustard, onions and celery, bacon, eggs and potatoes come together in a marriage made most certainly in the summertime. This is the good stuff.
This beats the slimy, deli variety hands-down every time. Granted, it takes some time in your kitchen, but when you’re taking a bite, you’ll promise yourself you will never cheat again.
Well, until the next time you’re in a really big hurry.
These are the kind of classics recipes that used to intimidate me as a beginning cook. They are the kind of mysterious things that only grandmas knew how to make and make well. But, I’m here to tell you that you can do it! If I can do it, YOU can most definitely do it. Just try. And if you mess it up, keep trying. Here’s how…
I begin by frying up 4-6 pieces of bacon. And who are we kidding…you know you’ll go for 6.
While that’s in the pan getting nice and crisp, make 4 hard-boiled eggs.
While those processes are happening, begin peeling and dicing about 5 lbs. of russet potatoes. Rinse them well, put them in a big, ol’ pot and cover them with about 2 inches of water with 1 T. of salt and bring to a boil. When it fully boils, reduce the heat and let them simmer until nice and fork-tender.
In a BIG bowl mix together:
1 c. mayonnaise,
1 tsp. salt (add more later if needed),
2 T. vinegar,
2 tsp. yellow mustard,
1/2 tsp. pepper,
1 small chopped onion,
and 1 c. chopped celery.
When the potatoes are cooked and drained and cooled (don’t rinse them, give them time to cool!), add them to the big bowl and its ingredients and stir carefully so you don’t get mashed potatoes. Then carefully add in your chopped eggs and your nice, crisp bacon. Make sure you taste one good fatty bacon bite on its way in. It’s kind of my rule. You’d hate to feed this to your family if you hadn’t tested the bacon, right?
Taste for salt and pepper and add more as needed and refrigerate at least an hour before serving.
That’s it! You are now a potato salad master.
- 4-6 slices bacon
- 4 eggs
- 5 lbs. russet potatoes
- 1 T. plus 1 tsp. kosher salt, divided
- ½ tsp. pepper
- 1 c. mayonnaise
- 2 T. vinegar
- 2 tsp. yellow mustard
- 1 small onion
- 1 c. chopped celery
- Fry the bacon until done. Drain.
- Hard-boil 4 eggs.
- In a large pot of salted, boiling water, cook peeled, cubed potatoes until soft. Drain. Do not rinse.
- In a very large bowl, mix the mayo, remaining 1 tsp. salt and pepper, vinegar, mustard, onion, and celery.
- Stir in the cooled potatoes and most of the bacon. Garnish with remaining bacon and sliced eggs.
- Refrigerate at least one hour before serving.