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Prep Time: 60 Minutes Cook Time: 360 Minutes |
Ready In: 420 Minutes Servings: 15 |
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This is a recipe I came up with by taking bits and pieces from other recipes. Everyone LOVES this potato salad - even people who don't like potato salad! The cook time includes chilling the potatoes overnight. Ingredients:
4 lbs small red potatoes |
celery salt (approx 1/2-1 tsp) |
1/2 cup sweet gherkin, diced |
3/4 cup sweet onion, chopped |
2 cups mayonnaise |
3 tablespoons dijon mustard |
1 teaspoon salt |
1 teaspoon fresh coarse ground black pepper |
3 hard-boiled eggs, diced |
1 lb bacon, fried crispy and crumbled |
Directions:
1. Boil unpeeled potatoes in salted water until just done. Chill potatoes (overnight if possible - it makes them easier to cut).
2. Cut potatoes into small cubes. As you're cutting the potatoes, occasionally spray with cooking spray and sprinkle with celery salt and toss. (The cooking spray keeps the potato salad from being too sticky.).
3. Rinse onions in cold water and drain.
4. Add pickles and onions.
5. Mix mayo, mustard, salt and pepper. Add about 2/3 of dressing to salad. Mix well; if it needs more dressing, add the rest. Sometimes it doesn't need any more.
6. Add eggs and bacon last. The amount of bacon is flexible, although my husband says you can never have too much bacon!
7. If you taste it and it seems like it's missing something, it usually needs either more Dijon mustard or salt.
8. If it seems a little dry, add more mayo.
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