This is the best potato salad Iâ€™ve ever tried; itâ€™s the perfect balance of flavors. I normally serve it with steak or hamburgers, but every time I wonder why I even bothered with the meat. All I want is a big bowl of this salad!
This recipe is part of our Memorial Day Menu.
Step 1: The Potatoes
– Keep the potatoes whole, but cut out any bad spots. Put them in a pot and cover them with water. Simmer until a sharp knife or a skewer can poke through them easily. This should take around 25-30 minutes, but will depend on how large your potatoes are.
– Drain and let the potatoes cool slightly before cutting into Â¾ inch cubes. (Make sure to use a very sharp knife, or even better, use a serrated one. This will help give clean cuts through the skin.)
– Put the potato cubes in a bowl and toss with the vinegar, salt and pepper (about Â½ teaspoon of each). Put the bowl in the fridge until the potatoes are cool before adding the dressing.
Step 2: Preparing the Dressing Ingredients
– Cook the bacon in a little oil in a frying pan until crispy, remove and chop up into small pieces.
– Peel the hard boiled eggs and dice them.
– Finely chop the celery stick; you want about Â½ cup in total.
– Finely chop the red onion and the pickles
– Mince the parsley
Step 3: Mixing it All Up
– Take the potatoes out of the fridge and add all the prepared ingredients to the bowl, including the mayonnaise and mustard.
– Toss together gently (try not to mash the potatoes up) and season to taste. You will probably have to add quite a bit more salt and pepper, so be sure to taste it and adjust accordingly!
David B. May 29th, 2010