Jan's Potato Salad
Recipes Holidays Salad Side-dish
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
Directions
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Place the unpeeled potatoes in a pot; cover by about an inch with COLD water; add 1 t. salt.
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.
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.
Peel and cube potatoes while still warm.
Transfer to a large bowl.
Combine celery, onion, vinegar, dry mustard, salt and pepper to the bowl with the potatoes. Stir well.
Cool thoroughly. (Can be prepared in advance at this point.)
Add mayonnaise; lightly mix. Refrigerate for 3 hours or until ready to serve.
Garnish with slices of hard boiled eggs, dill and paprika, if desired.
Serve.
12 servings.
*Timing estimates from when the water boils:
Russet potatoes-13 minutes; Yukon gold-15 minutes;
Red potatoes-16 minutes