Potluck Potato Salad
Recipes Holidays Salad Seasonal cooking Side-dish
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
Directions
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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.
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.
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.
While potatoes are cooling, add dressing ingredients plus remaining 1 t. kosher salt to a large mixing bowl; whisk together; set aside.
Chop eggs, red onion, celery and pickles, if using. Add cooked potatoes to the dressing in the bowl; top with chopped eggs, onion, celery, pickles and crumbled bacon. Gently stir until well combined. Cover tightly. Refrigerate until cold, at least 3-4 hours.
Garnish with freshly chopped parsley right before serving.
6-8 servings.
Tips:
This potato salad can be made in advance the night before serving.
Leftovers can be kept for 3-4 days, in a sealed container in the refrigerator.
If a less sweet potato salad is preferred, omit the sweet pickles, and reduce the granulated sugar to 1 t. The little bit of sugar counters all the bold, savory flavors and makes it smoother tasting.