Everyone has to have a favorite potato salad recipe. As for me, I am always game to try something new. Our daughter makes fantastic potato salad and we do request it often when we visit.
But, I have found a recipe for potato salad that is rated by us among the top! I found "browneyedbaker" and her website and this recipe told me I had to try it. We loved it and will be making it often.
Best Ever Potato Salad
courtesy of Brown Eyed Baker
Yield: 6-8 servings
4 cups cubed red potatoes
10 slices bacon, cut in 1 inch pieces
3/4 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons sugar
1 teaspoon salt
4 hard-boiled eggs, chopped
1 stalk celery, diced
1 small onion, diced
1/2 medium green pepper, chopped
Boil potatoes until they are fork tender. Drain and set aside. (I did not use the red potatoes this time as I had Yukon gold potatoes to use.)
Meanwhile, cook the bacon in a skillet over medium-low heat until crisp. Remove the bacon and brain on a paper towel lined plate. Pour off all but 2 tablespoons of the bacon drippings.
Add the mayonnaise, mustard, sugar and salt to the reserved bacon drippings in the skillet and whisk to combine.
In a large bowl, combine the potatoes, eggs, celery, onion and green pepper. Pour the dressing over the ingredients and gently stir to evenly coat. Stir in the bacon.
Cover and refrigerate for at least 3 hours before serving.
I am Midwest grown, born in the Amana Colonies in Iowa, retired medical transcriptionist now enjoying retirement by traveling, knitting, cooking with my husband, and playing golf.
I have lived in Iowa, Kentucky, Germany, Michigan, Wisconsin, and Florida