Description

Every once in awhile you should try out a new recipe that might replace the one that you have been using. This one is definitely worth it. If needing a vegetarian salad, just omit the bacon.

Ingredients

• Potato Salad:
• 1 1/2 lb. petite/baby red or white potatoes, quartered (skins left on)
• 2 1/2 t. kosher salt, divided
• 2-3 T. apple cider vinegar
• 12 oz. bacon, cooked and crumbled (reserve the bacon grease)
• 3-4 hard-boiled eggs, peeled and coarsely chopped
• 1/2 small or medium red onion, peeled and finely diced
• 1/4 c. finely diced celery from 2-3 celery stalks
• 1/4 c. finely chopped sweet pickles or a few T. sweet pickle relish, optional
• chopped parsley, for garnish
• Dressing:
• 3/4 c. mayonnaise
• 1 T. whole grain Dijon mustard
• 2 T. bacon grease, optional, but highly recommended
• 2 t. sugar
• pinch ground celery seed
• 1/4 t. ground black pepper

Steps

1. Add quartered potatoes to a large saucepan; add cold water, about 1 inch above the tops of the potatoes; cover. Bring to a boil over medium-high heat. Do not let boil over.
2. Once boiling, add 1 1/2 t. kosher salt; stir. Boil for 10-15 minutes until potatoes are fork tender, watching out for the foam on top of the water since it can boil over if not careful. Adjust heat so that the potatoes are still boiling, but not so hot that they're roaring.
3. Drain potatoes; return potatoes to the same pot. Add vinegar; stir to combine, allowing to sit 1-2 minutes; return to the colander to cool slightly.