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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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My recipe for potato salad, which my son says is numa-numa . Feel free to taste and adjust this recipe to taste. The proportions are approximate, not exact. Ingredients:
7 medium potatoes, peeled and cooked whole in boiling salted water until tender |
6 slices bacon, cooked crisp and crumbled (smoked bacon is really good!) |
2 stalks celery, trimmed and diced fine |
1/2 large vidalia onion, diced fine |
3 large hardboiled egg, diced (see note below) |
1/2 cup mayonnaise (don't use miracle whip! use real mayo!) |
2 tablespoons apple cider vinegar |
1 teaspoon dry mustard |
1 1/2 tablespoons sweet pickle relish |
2 teaspoons sweet pickle relish juice |
1/2 teaspoon salt (more or less) |
fresh black pepper |
Directions:
1. Cut the potatoes into bite sized chunks (not too big!) Toss the potatoes, celery, onion and eggs together gently.
2. Mix the dressing ingredients, taste, adjust if needed.
3. Pour over the potatoes, add the bacon and toss gently.
4. Taste- adjust seasonings.
5. It should taste a bit strong- not too strong, but a bit strong in all the flavors.
6. It should also not be dry.
7. If it is, add more mayo.
8. Don't worry if it is a little on the wet side- the potatoes will soak up the flavors and mayo and melt them altogether during refrigeration so it will mellow out in taste and dry-out a bit, too.
9. Chill until needed.
10. NOTE: For perfectly cooked hard-cooked eggs: Put your eggs in a saucepan covered by enough water to cover them by 2 inches.
11. Bring to a boil.
12. As soon as it boils, slap a lid on it, turn off the heat, let sit 10 minutes.
13. Drain the water, cover in cold water, let sit another 10 minutes.
14. Drain, crack and peel.
15. They will be perfect.
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