Description

This is a delicious, classic potato salad made with mayonnaise and hard boiled eggs. It's perfect for spring and summer gatherings, potlucks and BBQ's. Omit the bacon to make it vegetarian.

Ingredients

• 4 lb. potatoes (Yukon Gold or red potatoes)
• 1 c. chopped celery
• 1 c. chopped green onions (1 bunch)
• 1/3 c. apple cider vinegar
• 1 1/2 T. dry mustard or ground mustard seed
• 1 1/2 t. salt
• 1/2 t. black pepper
• 2 c. mayonnaise
• 1/2 lb. cooked bacon, crumbled
• 4 hard boiled eggs, chopped (plus more for optional garnish)
• paprika and fresh dill, optional

Steps

1. Place the unpeeled potatoes in a pot; cover by about an inch with COLD water; add 1 t. salt.
2. Cover the pot; bring the water to a boil; reduce the heat to medium; remove the lid so the water doesn’t boil over, keep a close eye on them.
3. Pierce the potatoes with the tip of a paring knife every minute or so at this stage, looking for a little resistance. If the potato cracks apart or the knife slides right through rapidly, the potato is overcooked.